When I come across blog posts with desserts that look amazing, I store the recipe in an email folder. This weekend I was perusing the folder and decided upon this recipe. Sure, it might not be cherry season. Sure, I had to wait 5 minutes for the helpful Whole Foods worker to find a jar of sour cherries in the stock room. Sure, I couldn't open the jar when I got home and had to wait for my friend to arrive to open it. But man, oh man was all of it worth it!
There were a few lucky coworkers who got to sample this divine creation. Their reviews are in: "Tastes so good! Could be used for a fancy dinner party." "Wowzers!" "This is so professional. Are you sure you didn't buy it and put it in the glass? No? Well then, will you marry me?" "I will salute you and this dessert by naming my first born after you...even if it is a boy."
So what are you waiting for? Cherry season? Tsk tsk. Go make this dessert now!
1 pound tart cherries (I used a jar of sour cherries instead)
3 tablespoons sugar
chocolate buttermilk cake or your favorite chocolate cake or brownies (I used the never fail Super Natural Brownies recipe)
almond whipped cream (recipe follows)
1. Mix cherries with sugar and let sit for several hours, or until the cherries become juicy. Cut cake or brownies into thick slices and layer in the bottom of a large trifle dish or 4 individual dishes. Pour on some of the cherries with their juices and top with almond whipped cream. Repeat the three layers.
2. Refrigerate for at least 2 hours before serving for the best flavor.
Almond Whipped Cream
8 ounces cream cheese
1 cup confectioner’s sugar
1/2 teaspoon pure almond extract
2 cups heavy cream
In a medium bowl, combine cream cheese, sugar, and almond extract with an electric mixer. Beat until smooth. Add in heavy cream, incorporating a little at a time to prevent splattering. When all the cream has been added, turn the mixer to high, and beat until soft peaks form.
Originally from Texas, I have been living in NYC since 2005 and have been "making it work" in my small kitchen since 2008. My life in NYC consists of juggling a full time job, singing in small opera companies, running races, and baking desserts.
All in all:
I like cookies, therefore I am.