Recipe created in the context of an Instagram partnership with Giant Tiger.
When summer is in full swing in Quebec, where I live, my mom and I always make it a point to visit a local berry farm to do our own berry picking.
On these days, we come back home with containers filled with the juiciest strawberries, sweetest blueberries, and brightest raspberries. I tend to freeze about half of my harvest for later consumption and enjoy the rest as is or in various fruity desserts. They do not have to be all that fancy… One of my favorite ways to enjoy fresh strawberries is with a little bit of coconut whipped cream and chocolate shavings! Easy, quick to make, and absolutely divine!
These trifles are inspired by the berry season in Canada that is simply glorious.
They feature a homemade compote, made with fresh strawberries and raspberries. These fresh berries are stewed together with spicy ginger and fresh coarse black pepper, which infuse the compote with a wonderful kick. It is then naturally sweetened with with Canada’s iconic sweetener: maple syrup.
To make these trifles even more exquisite, the compote is layered with a crumbled up simple, homemade vanilla sponge and lightly sweetened coconut whipped cream. When I was testing this recipe, I made this recipe 3 times and let me tell you that every single time it was eaten by myself, Sam, friends, and family within 48 hours… It is that good!
When it comes to the ingredients used in this recipe, below are the ones I used. For any modifications, refer to the Swaps & Comments section.
Strawberries and raspberries: The real stars of this dessert. They bring sweetness, stunning color, a touch of tanginess, and freshness to this summer treat. If you can, opt for in season fruit for maximum flavor.
Coarse pepper: Pepper pairs surprisingly well with berries actually! In this recipe, pepper brings forth a wonderful kick to this parfait. Opting for freshly ground coarse pepper (as opposed to powdered pepper) is key to infuse your compote with maximum flavor.
Ginger: Aromatic, spicy, and bright in flavor, ginger brings a lot of depth to this dessert.
Maple syrup: This would not be a Canadian-inspired dessert without a little maple syrup. This liquid from heaven brings forth sweetness and infuses the compote with a caramel-like aroma.
Cornstarch: It is used in this recipe as a thickening agent of the compote.
All-purpose flour: This flour is used so that this cake is moist, light and fluffy.
Organic cane sugar: This is the main sweetener of the cake batter itself.
Baking powder and baking soda: The two leavening agents that help the sponge rise.
Unsalted vegan butter: It adds some moisture and richness to the batter of this cake.
Unsweetened plant-based milk: Soy milk is my milk of choice; it is rather neutral, not too fatty and works in most baked goods including in the batter of the sponge here.
Vanilla extract: It is used to add a subtle vanilla flavor to the sponge.
Apple cider vinegar: I used it in this recipe to help activate the baking soda to make the cake rise.
Coconut whipping cream: Made only with coconuts and water, when whipped together, it becomes light, airy, and rich, elevating this dessert to new heights.
Icing sugar: Used to lightly sweeten the whipping cream.
This dessert is seriously one of my favorite ones to enjoy on a warm sunny day–although it also makes a unique date night treat!
As you make these Spicy Ginger and Berry Trifles, I encourage you to taste your compote as it cooks down on the stovetop. Notice how the berries change in flavor as they soak up the spiciness of the ginger and pepper. When it is time for your first spoonful, close your eyes and try identifying all the flavors you built into this luscious dessert.
If you’d like, you can also share about this recipe on social media and tag me (@muriellebanackissa).
Happy cooking ✦
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