Cherry, Almond and Mascarpone Trifle
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Recipe serves:
4
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A Little Background
I know it’s not overly creative of me, but hey can I help it if throwing mascarpone at any fresh fruit makes a wonderful dessert all on its own. Thank god for the Italians; they’ve created perfection in so many simple ingredients that lazy Chefs like me can impress with very little effort. With that said, I did stew the fruit and toast the almonds.
What you'll need
- Approx 60 ripe cherries (seeds removed)
- 3 tsps icing sugar (powdered sugar)
- 2 tbsps brandy
- 200 grams (7 oz) mascarpone cheese
- 6 tbsps flaked almonds
- 4 small sundae glasses (or a glass of similar size)
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What to do
- Combine cherries and brandy in a saucepan and place over high heat and burn off the alcohol for about 1 minute.
- Add the sugar and reduce the heat to a simmer.
- Lightly squish the cherries once with a fork and cook for a further 10 minutes.
- Drain the cherries out and allow to chill.
- Continue to cook the liquid until slightly thicker and place in fridge to chill as well.
- Lightly colour the almond flakes in a dry pan over med-high heat (be sure to toss the almond flakes continually as they will easily burn).
- Once slightly browned remove them from the pan immediately and spread out on a plate to cool.
- Once all the ingredients are cool, place a small layer of mascarpone in each glass (making the mascarpone layers too thick will make the dessert a little too rich).
- Layer some cherries onto that.
- Then sprinkle some almonds onto that.
- Another layer of mascarpone and so on and so forth until the top of the glass is almost reached, the last layer should be cherries.
- Just prior to serving pour a little of the reserved cherry juice on top and garnish with the last of the almonds.
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Recipe By
Paul Hegeman
Styling By
Paul Hegeman
Photography By
Jason Hamilton
© Chef's Pencil 2007
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