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  • Almond Cherry Trifle with Mascarpone

Almond Cherry Trifle with Mascarpone

Posted on Apr 22nd, 2015
by Paul Hegeman
Categories:
  • Dessert
Almond and Cherry Trifle with Mascarpone

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 like mascarpone that lazy Chefs like me can impress with very little effort. With that said, I did stew the fruit and toast the almonds.

This is fantastic dessert all-year round and also a favorite Aussie Christmas treat.

Almond and Cherry Trifle with Mascarpone

Almond Cherry Trifle with Mascarpone

Paul Hegeman
4.91 from 116 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 11 minutes mins
Total Time 26 minutes mins
Course Dessert
Cuisine Italian
Servings 4 servings

Ingredients
 
 

  • 60 ripe cherries
  • 3 teaspoons icing sugar
  • 3 tablespoons brandy
  • 200 grams mascarpone cheese
  • 6 tablespoons flaked almonds
  • 4 small sundae glasses

Instructions
 

  • 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.

Notes

Cherry, Almond and Mascarpone Trifle
Tried this recipe?Let us know how it was!

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Related: How to Pit Cherries
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Related: Berry Jam & Mascarpone Crêpe Cake

Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.

4.91 from 116 votes (116 ratings without comment)

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