By Chef Ella Freyinger

August 2020

4 Servings


  • 6 cups cake, crumbled
  • 6 cups stone fruit, cut into 1⁄2” pieces
  • 8 oz heavy cream, chilled
  • 1⁄2 cup sour cream, chilled
  • 4 tablespoons honey
  • 1 recipe seed brittle


  • Place the heavy cream in a chilled metal bowl.
  • Using a hand mixer, whip on high until soft peaks form.
  • Add the sour cream and honey. Whip until you have achieved stiff peaks.
  • In a large glass serving bowl or trifle dish begin to layer the trifle.
  • Starting with 1/3 of the cake, next 1/3 of the whipped cream followed by 1/3 of the stone fruit then 1/3 of the seed brittle.
  • Repeat the process until you have used all the ingredients.
  • Refrigerate for at least 30 minutes before serving.
  • Enjoy!