Yesterday I shared with you 10 of my favourite cherry links on the web. Today I share with you what really happened to that 2 pounds of cherries which I hid away for baking. Nope, I didn’t use any of the links, not because they are not tasty but I have been eyeing the tub of mascarpone which lay dormant in my fridge for ever so long, that it threatened to die slowly and go rotten on me. I just couldn’t bear throwing that unopened tub, initially meant for tiramisu cupcakes ( which never happened, but that’s a different story altogether).
For a while, the flavours of mascarpone and cherries were dancing in my head, salivated me in my dream. Should I add chocolate ganache? Would lemon zest be part of the party too? But first things first, the cherries were reduced to a delicious compote. Easy enough to do as it only took me 10 minutes on the stove, and those who ever thought I was slightly obsessed about baking, do think again. Why would one ever buy a jar of cherry compote for $15 when you can make a preservative-free at home, jars and jars of it, using 10 minutes of your free time? Go figure. I’d like to think that life is all about choices, one may choose to eat out every single day to the nearby joint and have bowls of MSG laden noodles and fried dessert. Leave me happy with my cherry compote
Next, it was time to reconstruct the layers. Trifle and tiramisu came to mind, so I did something along that line. Vanilla genoise was baked in my new pie pan, as I was aiming for thin layer instead of a tall cake. It felt wrong to cut out circles of the cake, it looked so perfect but I wanted desserts in a jar!
The little baker came running to the kitchen when I was whisking the mascarpone with single cream. I let her stand on her stool and whisk away whilst I placed cut-out sponge circles into the stemmed glasses and tumblers. My mom watched intently as my daughter and I did the dessert. I don;’ know whether it was the look of awe, terror or bemusement, but under that circumstance I tried to pipe the top layer as neatly as possible. Talk about being watched!
All the jars, tumblers and glasses were licked clean, it was a tasty and easy after-lunch dessert. The trifle was light, airy and not too sweet, which is why genoise was a perfect pairing for it, with sweetness from mascarpone and cherry compote. I suppose this trifle idea can be layered in the pie pan itself and sliced as cake, but for now I am happy with my dessert in jars!