Sweet Rosemary cornbread trifle with fresh peaches and fresh raspberries

Barbara Mayo


Rosemary Cornbread instead of ladyfingers is so amazing. It turns up the taste of custard and fruit so well. Cool and sweet ending to a hot southern day!


★★★★★ 3 votes

25 Min
25 Min


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  • 1/2 c
  • 1/4 c
  • 1
    vanilla bean split down the middle and scrape all the beans out use beans and whole bean
  • 1 c
    1/2 &1/2
  • 1 c
    heavy cream, cold
  • 4 large
    egg yolks
  • 2 pt
    fresh red raspberries
  • 8-10 large
    fresh peaches peeled and sliced then cut into chunks
  • 4
    stalks fresh rosemary
  • 1/2 c
    extra virgin olive oil
  • 1 large
    whole egg
  • 1 1/3 c
  • 1/4 c
    extra virgin olive oil
  • 1 c
    buttermilk corn meal mix
  • 2 Tbsp
    fresh chopped rosemary
  • 2 c
    heavy cream beatten to firm peaks
  • 4 Tbsp
    confectioners sugar
  • 8-10 sprig(s)
    fresh rosemary

How to Make Sweet Rosemary cornbread trifle with fresh peaches and fresh raspberries


  1. Start with custard mix half& half and whipping cream add whole vanilla bean and beans that have been scraped from the bean in the cream mixture in a medium size pot on medium low heat. Let heat for about 8-10 minutes stirring about every 2-3 minutes.
  2. Mix dry ingredients for custard together in small bowl. When cream mixture is heated remove whole vanilla bean. Mix dry mixture with cream mixture using a whisk to mix completely no lumps. Place on medium heat on stovetop and whisk until it begins to thicken about 6-8 minutes.
  3. Mix egg yolks well in a small bowl then add to custard mixture on stove top continue whisking till all egg yolks are incorporated. Whisk on stove top for about 3-5 minutes it will begin to thicken up then remove from stove top pour into a medium size bowl top with plastic wrap onto the custard so film will not form on top place in refrigerator for about an hour.
  4. Heat oven to 425 degree
    Place tied up rosemary and 1/2 cup extra virgin olive oil in 9x13 aluminum or glass pan place in oven for 3-5 minutes remove pan from oven and remove rosemary.
  5. Add cornbread mixture bake in preheated 425-degree oven for 15-20 minutes or until top is lightly brown, remove from oven and cool.
  6. Peel, and slice and chop peaches place in medium size bowl add brown sugar and toss the pour peach schnapps’ on top and toss again set aside. Rinse raspberries lightly place on paper towel until ready to assemble trifle.
  7. Whip cream with confectioners sugar until almost stiff peaks. Place in small bowl and refrigerate until you are ready to serve.
  8. In trifle bowl start with 1/3 of crumbled cornbread then top with 1/3 of custard followed by fresh peaches. Add 1/3 of crumbled cornbread, 1/3 of custard mixture the top with 2/3 of fresh raspberries. Layer last of custard and top with remaining peaches and raspberries. Sprinkle with cornbread mixture.
  9. Serve in small bowls or martini glasses.

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