Tag: cherries

French Madeleine & Cherry Trifle

trifleMy oven is no more. Last week as I was recipe testing, I noticed that the thermostat light did not go off to indicate the oven had reached the right temperature. I also noticed that my food was either coloring too quickly or not cooking well at all. We looked into getting it repaired, but ultimately decided on buying a new one, which is exciting because it’s really pretty! It’ll be installed on Thursday and I can hardly wait!
But what to do when it’s Friday and you want to make a nice dessert for the family?! My solution came to me in the form of French (OK, English too!) inspiration: a beautiful trifle made with French madeleines, cherries, sweetened cream and dark chocolate!
Enjoy and have a delicious weekend!
PS: Oh, and I think this will make a great Valentine’s Day dessert, too! Should you want to make your own madeleines, check out my recipe here.

French Madeleine & Cherry Trifle
Serves 3

  • 100ml crème fraîche d’Isigny
  • 2 sachet vanilla sugar (8g)
  • 125ml cream
  • 1 small jar cherries in syrup, drained (you will need 4 tbsps of the syrup and 6 tbsps of the cherries)
  • 6 Bonne Maman madeleines, chopped (I chopped each one into 8 pieces)
  • dark chocolate

Put the crème fraîche in a bowl and loosen it with a fork. Whip the cream with the vanilla sugar until stiff. Fold the whipped cream through the crème fraîche. Place the chopped madeleines in a shallow dish and drizzle with the 4 tbsps of cherry syrup. To assemble the dessert, place a layer of madeleine bits in each glass. Top with 1 tbsp of cherries and half of the cream. Grate in some dark chocolate and repeat with one more layer, ending with the grated chocolate.

Cherry-Laced Cake

Cherry-Laced CakeAh, the restorative powers of a good weekend. Besides eating well (we had lunch at Allegria in Bussum again), I spent a lot of time being unproductive on Saturday. Always a good thing.
Sunday, however, included recipe tesing for Vriendin (I made a gorgeous pappardelle) and writing anarticle for a client. In between all the ‘hard’ work, I felt the huge urge to bake — yet again. The last time was Thursday’s pain d’épices, which I’m happy to hear a few of you tested and loved! This time I was looking for something a little naughtier though — in other words, more butter, svp.
I came up with a soft, cherry jam-laced cake with the slightest hint of rum. It was so good that we had a whopping two slices in one day. Non, je ne regrette rien…