Summer is a great time for entertaining. Fresh, locally grown produce is abundant and inexpensive, and warm days give in to pleasant nights.



Summer is a great time for entertaining. Fresh, locally grown produce is abundant and inexpensive, and warm days give in to pleasant nights. Rob
For a grill-out dinner, give this recipe for trifle a try. The dessert can be made ahead, so after the main course, all you have to do is serve it up. It will be loved by adults and children alike.
If you can't find fresh, locally grown raspberries, try frozen. For another variation, try substituting sliced fresh peaches for the whole berries.

SUMMER FRUIT TRIFLE
Makes 10 to 12 servings

This recipe is based on one from For the Gourmet, by Betty Rosbottom, which runs in the Dispatch Food section every week.

1 purchased angel food cake (15 to 16 ounces) 1 cup plus 2 tablespoons fresh orange juice 3 pounds fresh raspberries 1/4 cup granulated sugar 2 tablespoons fresh lemon juice 2 cups heavy cream 1/2 cup confectioners' sugar 1/2 cup sour cream 4 teaspoons grated orange zest
Preheat oven to 350 degrees. Using a serrated knife, cut the cake into 1-inch cubes (you should have about 12 cups). Spread the cubes on baking sheets. Bake until lightly toasted and dried out, stirring occasionally, about 10 minutes. Transfer cubes to a large bowl. Cool 10 minutes. Pour 1 cup of juice over. Toss to coat.
Using a food processor, puree 1 pound of the berries until smooth. Place in a large saucepan along with granulated sugar, lemon juice and remaining 2 tablespoons orange juice. Cook, stirring just until sugar dissolves, about 1 to 2 minutes. Remove from heat. Cool.
Stir remaining raspberries into raspberry puree. With an electric mixer on high speed, whip the cream until soft peaks form. Reduce speed. Beat in confectioners' sugar, sour cream and orange zest. Beat 20 to 30 seconds longer, until just firm.
To assemble, use a 16-cup trifle bowl or similar size clear glass bowl. Layer 1/3 of the cake cubes on the bottom of the dish. Spoon 1/3 of the raspberry mixture over the cake cubes. Finally, spread 1/3 of the whipped cream mixture over the berries. Repeat 2 more times. Cover with plastic wrap and refrigerate at least 3 hours or up to 8 hours.

Robin Davis is food editor of The Columbus Dispatch. She oversees the Food section, published each Wednesday, which features recipes, question-and-answer columns and reviews of cookbooks, wines and local eateries.