Cherry and Raspberry Trifle Pie

  • Preparation 45 minutes
  • Cooking 20 minutes
  • Cooling 3 hours
  • Cervings 8

Ingredients

Crust

  • 1 ¼ cups (156 g) graham cracker crumbs
  • ¼ cup (57 g) melted unsalted butter
  • 1 tbsp (13 g) sugar

Pastry Cream

  • ½ cup (105 g) sugar
  • 6 tbsp (54 g) cornstarch
  • 4 egg yolks
  • ½ tsp (2.5 ml) vanilla extract
  • 2 ½ cups (625 ml) milk, warm

Whipped Cream

  • 1 cup (250 ml) 35% whipping cream
  • 2 tbsp (16 g) icing sugar

Garnish

  • 1 cup (135 g) pitted and halved fresh cherries
  • ¼ cup (60 ml) raspberry jam
  • 4 ladyfinger cookies, each cut into 4 pieces
  • ¼ cup (60 ml) milk

Instructions

Crust

  1. With the rack in the middle position, preheat the oven to 350°F (180°C)
  2. In a bowl, combine all the ingredients.
  3. Press onto the bottom and around the edges of a 9-inch (23 cm) pie plate with a removable bottom.
  4. Bake for 10 minutes or until the crust is golden brown.
  5. Let cool completely on a wire rack.

Pastry Cream

  1. In a saucepan off the heat, whisk together the sugar and cornstarch.
  2. Stir in the egg yolks and vanilla.
  3. Whisk in the warm milk.
  4. Stir over medium heat until the first sign of a boil.
  5. Strain, if needed.
  6. Pour into a bowl, cover with a sheet of plastic wrap directly on the surface of the cream and refrigerate until completely chilled.

Whipped Cream

  1. In a bowl, whip the cream and icing sugar with an electric mixer until stiff peaks form.
  2. Set aside.

Garnish

  1. In a bowl, combine the cherries and jam. Set aside.
  2. Beat the chilled pastry cream with an electric mixer to soften it.
  3. Spread half of the pastry cream into the crust.
  4. In a bowl, quickly dip 8 ladyfinger pieces in the milk and scatter over the pastry cream.
  5. Cover with half of the whipped cream.
  6. Top with half of the fruit mixture. Repeat the layers with the remaining ingredients.
  7. Refrigerate for at least 2 hours before serving.

Red Pineapple Carpaccio

  1. Preparation 25 minutes
  2. Resting 6 to 48 hours
  3. Servings 8

Ingredients

  • 1 pineapple
  • ½ cup (125 ml) freshly squeezed pomegranate juice (about 2 pomegranates)
  • 1 tbsp (15 ml) canola oil
  • ¼ tsp (1 ml) vanilla extract
  • 1 ½ cups (170 g) fresh raspberries
  • Cup (62 g) whole red candied peanuts

Instructions

  1. On a work surface, peel the pineapple and cut lengthwise into 4 long quarters
  2. Remove and discard the pineapple core from the quarters
  3. Place the quarters and the pomegranate juice in a sealable plastic bag.
  4. Seal the bag.
  5. Refrigerate for 6 to 48 hours.
  6. In a small bowl, combine the oil and vanilla.
  7. Set aside.
  8. Drain the pineapple and keep the juice aside.
  9. Cut the quarters into ¼-inch (5 mm) thick slices.
  10. Divide among 8 plates or arrange on a large serving platter.
  11. Garnish with the raspberries and peanuts.
  12. Drizzle with a little of the reserved juice and a few drops of vanilla oil.

Notes

  • To colour the pineapple, fresh pomegranate juice is much better than store-bought juice.
  • For more information on how to extract the juice of this fruit, go to ricardocuisine.com.
  • Red candied peanuts, also called burnt peanuts, are coated with a sugar mixture.
  • For a healthier alternative, you can replace them with pomegranate