20 August 2015 / 14 Comments

Awesome cherry and mascarpone trifles

I swear it feels like I was going to Poland 5 minutes ago and I’m already back from my holidays,unpacked, thrown back into my routine and I’m missing my family like crazy.It was soooo amazing!At times I feel like it never happened,like it was just a beautiful dream,but then I look at the photos(hundreds of them!) to reassure myself I’m not freaking out and that it was all real.

Poland is an amazing country and I would just love to take you guys all there and show you some of my favourite places.So just be patient and wait for the next post πŸ˜‰

For now I’m going to leave you with this lovely recipe.Do you also have a weakness for puddings served in glasses?Seriously,I melt the minute I see them arriving into the room.And cherry and mascarpone combo-OMG!-you want to try it!
The recipe sat unfinished on the blog for a long while and I had this very ambitious plan to write about it when I was in Poland.Hahaha!I know!What was I thinking?I didn’t even open the laptop once and only wastedΒ  space in my luggage where I could jam some more wild flower teas on the way back….lesson learned!

Boycotting internet and social media may be good idea on holidays but GOD!I missed this space!



Makes 6 glasses


for crumble

140g almond flakes
50g sesame seeds
4 tablespoons of ground almonds
4 tablespoons unsalted butter,melted
2 tablespoon honey or maple syrup

for cream

250ml double cream (cold)
400ml mascarpone
2 tablespoon maple syrup


1kg cherries + 2 tablespoons hone/maple syrup/unrefined cane sugar


Preheat the oven to 190C.Mix all the ingredients for the crumble together and arrange it on a baking tray lined with a baking paper. Bake for 10 minutes,flipping the crumble with a spoon from time to time to prevent burning.Put on the side to cool.

Remove the stones from cherries,put 600g in a pot on medium heat.Cook for around 10 minutes,add the sweetener (honey/maple syrup or sugar) if needed (ripe and seasonal cherries may be sweet enough). Leave to cool or blend the cherries straight away(depending on the blender you’ve got-some shouldn’t be used with hot food). Put to the side.

Whip the double cream with maple syrup and fold in the mascarpone.The cream should be thick but quite light and fluffy.

Arrange puddings in glass cups,starting with a layer of cream,followed by cherry sauce,fresh cherries,crumble and repeat.

Enjoy with your favourite people πŸ˜‰


  1. This recipe sounds amazing, I will try it out! And I love the photos, just beautiful! As for taking the computer with you when you go back home, I learned my lesson and this year for the first time I didn’t even bring the computer when I went on my holidays home to Croatia! It always just sits in my bag anyway. πŸ™‚

    1. Thanks Lili!I know!Why waste the space when you can bring some goodies back in it’s place πŸ™‚ πŸ™‚ πŸ™‚

  2. I can’t wait to see your pictures from Poland. It is one country I have yet to visit. . .but it sounds amazing. I can see why you wouldn’t have had time to add this post to your blog. . .but am glad you returned so that you could bring this beauty to us.

    Cherries and cream are such a divine combination. . .and I can only imagine how glorious they are with a crown of crumble on top. Sadly. . .cherries have become impossible to find in my neck of the woods. . .so I might need to wait until next cherry season to give this a try…but I’m thinking I might sub the cherries with other fruits.

    1. Thank you Lynn for your lovely comment!What a shame you can’t get cherries where you are,but I’m sure it will taste amazing with any other fruit.Blueberries maybe? πŸ™‚

  3. Beautiful photos as always Bea! I know what you mean about holidays. I am still ON holiday in Greece but the weather has turned on us from super sunny to super rainy. May as well be in London – we can’t leave the house! Although I am sure I will miss it all when I am back…

    1. Thank you Lucy!I can’t believe the rain followed you all the way to Greece!Hope it’s not spoiling your holidays though.Enjoy every minute because like you said you will miss it πŸ˜‰

  4. Bea, I LOVE the animation at the beginning! That’s no small feat to do. πŸ™‚ And of all the pictures, I love the cherries at the very end the most. Such a nice thing to be able to go home and see the ones we love. I’d love to go with you someday. And as always, I love your work and I’m proud to know you!!!

    1. You’ve just put a massive smile on my face Rachel πŸ™‚ πŸ™‚ πŸ™‚ Thank you for all your support!I can’t be happier!Ohhhh and you would love Poland!

  5. The animation at top it’s a great job. About the triffle…looks amazing and for sure that tastes even better. I have to close the web browser because my mouth is melting down with all of this nice looking pictures of your food. Cant wait to try it!

  6. Hi Bea,

    I just discovered your website thanks to an article in Professional Photographer Magazine, issue #2.

    Your photographic work is amazing and your food presentation (and certainly its flavour) should make many great chefs very envious.

    Any chance of divulging your secret (software?) on how you made the animation of the first photo? Brilliant!

    My wife is definitely going to try some of your recipes. I am very lucky that she also has a passion for cooking… and I take the photographs (amateur) before enjoying the dishes she prepares with love.

    Take care.


    1. Hi Frederic!Thank you for your lovely words!It’s great to hear that you’ve seen the article in Professional Photographer.
      The animation is not really a big secret πŸ˜‰ It’s gif made by using PhotoScape.You must try it!
      Hope your wife is going to enjoy cooking from my page and lucky you for having someone to cook your ‘models’ (that you can later eat!) πŸ˜‰ Best wishes!

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