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Cherry trifle with pistachio and rosemary crumble

Swirls of bright cherry compote in creamy layers of cake and meringue.
A pistachio-rosemary crumble adds crunch and a gentle herbal lift.
Silky, boozy, and sweet-tart with a limey zing in every spoonful.

dessert ⏱ 45 min 520 kcal / portion 85.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Cherry trifle with pistachio and rosemary crumble
v5 · rb0e705f985 20260727Z1751 190 g sugar 160 ml kirsch 280 g madeira cake 2 pieces meringue nest cherry to taste 5 g rosemary 4 pieces egg yolk 600 ml double cream 🔪 place cherries, sugar, rosemary and lime peel with kirsch in a saucepan 🍳 ⏱ 8 min cook the cherries until softened but still holding shape strain and return the liquid to the pan 🍳 ⏱ 8 min cook the liquid until thickened, then return cherries ⏳ stir in lime juice and cool the cherry compote completely pulse rosemary and sugar until finely chopped add pistachios and salt, pulse until finely crumbled 🍳 ⏱ 4-5 min whisk egg yolks with kirsch and sugar over simmering water until foamy ⏳ ⏱ 5 min cool the sabayon, whisking 2-3 times as it cools 🌀 whisk the double cream until it forms soft peaks 🌀 gently whisk half of the cream into the sabayon 🌀 whisk the remaining half of the cream until it stays fluffy 🔪 slice the madeira cake into 1 1/2 cm thick and 7 cm wide slices ⏳ spoon cherries and juice over the sliced cake to soak spoon the sabayon then the cream over the soaked cake 🍽 crumble the meringue and scatter the pistachio crumble on top 🍽 serve the trifle with two fresh cherries Cherry Trifle 🎉 500 g cherry 1 piece rosemary 2 pieces lime 50 g pistachio salt to taste cherry, rosemary, lime 120 g 60 ml 30 g pistachio, salt 100 ml 40 g half half meringue nest cherry
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Preparation steps

  1. place cherries, sugar, rosemary and lime peel with kirsch in a saucepan
  2. cook the cherries for 8 min until softened but still holding shape
  3. strain and return the liquid to the pan
  4. cook the liquid for another 8 min until thickened, then return cherries
  5. stir in lime juice and cool the cherry compote completely
  6. pulse rosemary and sugar until finely chopped
  7. add pistachios and salt, pulse until finely crumbled
  8. whisk egg yolks with kirsch and sugar over simmering water for 4-5 min until foamy
  9. cool the sabayon for 5 min, whisking 2-3 times as it cools
  10. whisk the double cream until it forms soft peaks
  11. gently whisk half of the cream into the sabayon
  12. whisk the remaining half of the cream until it stays fluffy
  13. slice the madeira cake into 1 1/2 cm thick and 7 cm wide slices
  14. spoon cherries and juice over the sliced cake to soak
  15. spoon the sabayon then the cream over the soaked cake
  16. crumble the meringue and scatter the pistachio crumble on top
  17. serve the trifle with two fresh cherries

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