Mixed Berry Trifle & Lending A Helping Hand

Monday, March 21, 2011

Mixed Berries Trifle

All week I have been wanting to come here and post, chat and just have a bit of normalcy. All week nothing felt normal. Things that were big to me meant nothing once the television was turned on. Natural tragedies, political and social changes. The words I was dissecting were just that. Words. Yes, posting seemed trivial. Yes, meeting clients and working on shoots felt awkward.

At the same time, it was what I had to do. What I must do in order to help others. When thousands of people In Japan could use a lending hand, now is not the time to sit and be idle. Now is the time to work, work more and as much, often, ... so that one can participate in the rebuilding efforts through donations, raffles, organized to help people who right now face the most gutt wrenching uncertainties of their lives.

Raspberries

Yes, I can do my part. I have given and I will again when asked. So can you. We all can. We can show our humanities. Aside from various events I am participating in, I also would like to do extend the way I contribute by involving you guys.

For each of my prints purchased through my etsy shop, I will donate $20 of its amount to the Red Cross for Japan. My goal is to raise at least $1000. That's 50 prints. We can do this! You'll help a great organization and receive a professionally printed picture for your home. If you want to help me, head over here: Tartelette on etsy.

Mixed Berries Trifle

Like most of you, every daily activity, every bit of work done this past week was tinted with a strong feeling of compassion and heartache for everyone out there in the world facing hardship. The one way I found to honor the memory of the missing was to keep up with that daily routine and once again count my blessings and hug my loved ones a little stronger while saying good morning.

It meant paying close attention to keeping a positive attitude and quiet inner peace while at work on difficult projects. It also made me react the same way I do when things are off kilter with the world, I gather friends and family for dinner. I do what I know to do well. Sitting everyone down around a good meal and listen to their story. Letting people unload around a sweet little nosh and a glass of wine is one of the best therapies I know.

Spring Is Right Around The Corner

It's been a busy week but I still wanted to come up with something refreshing that would pair well with the gorgeous weather and warm weather we are having here. It is Spring after all. It does get from warm to hot in days however, which is quite perfect timing for something as light and airy as a Mixed Berry Trifle.

Layers of homemade almond lemon cake, clouds of fresh whipped cream, and the mild tang of raspberries and blueberries. No one seemed to have issues making their spoons cling all the way to the bottom in appreciation. Appreciate the little things in life. Something I am quite fond of.

Mixed Berries Trifle

One more thing before the recipe: the winner of "Macarons: Authentic French Cookie Recipes from the Macaron Cafe" by Cecile Cannone is...Janelle from Leemaemarie. Email me your snail mail info at mytartelette at gmail dot come and I'll get the book off to you!


Mixed Berry Trifle with Almond Lemon Cake:

Makes enough for 4 to 6 and you'll have some leftover cake which is great toasted for breakfast!

Almond Lemon Cake:
1 cup + 2 tablespoons (112gr) unblanched sliced almonds
3/4 cup plus 2.5 tablespoons (180gr) sugar, divided
6 large eggs
2 large egg whites
zest and juice of one lemon
1/2 cup plus 1 tablespoons white rice flour

Preheat the oven to 325F/160C.
Line a 8 to 9-inch round cake pan with a piece of parchment paper and lightly grease with some melted butter or cooking spray. Reserve.

Toast the almonds on a separate baking sheet until pale golden, about 7 minutes.
Cool completely and pulse the almonds with 2.5 tablespoons sugar until finely ground. Stop before the nuts start to form a paste.
Place the eggs into a 2-cup measure with a spout and whisk them just to break them up.
In a stand mixer fitter with the whisk attachment, beat the egg whites on medium low speed until foamy. Increase the speed and whisk until soft peaks. Gradually beat in the remaining cup of sugar. Continue beating until the meringue is thick and glossy. With the beater off, stir in the almond mixture until evenly incorporated.

Re-attach the whisk and with the mixer on medium speed, add the beaten eggs to the meringue, 2 tablespoons at a time, beating for 2 minutes after each addition. It should take a total of 20-25 minutes but be sure to beat for a minimum of 20 minutes. Add the lemon zest.
Sprinkle the flour over the batter and fold until completely incorporated. Pour the batter onto the prepared baking sheet and bake for 15-20 minutes until a knife inserted near the center comes out clean. Remove from the oven and immediately poke holes in the cake with a fork. Pour the lemon juice over the holes and let the cake cool completely before using it.

Remaining ingredients:
1 generous cup fresh raspberries (if using frozen, thaw them before using)
1 tablespoon honey
1 generous cup fresh blueberries (same as above if frozen)
1 cup heavy cream whipped to soft peaks with one tablespoon honey

Reserve some raspberries and blueberries for decoration purposes and mash the rest with one tablespoon of honey in a small non reactive bowl. Divide the mixture among 4 glasses. Cut 2 or 3 slices of cake in small 1/2-inch cubes and layer some pieces over the raspberry puree. Add a layer of whipped cream. Add a layer of blueberries. Add a layer of cake and a final layer of whipped cream. Refrigerate until ready to serve. Decorate with fresh berries if desired.

44 comments:

notyet100 said...

umm ,..tnks for the virtual treat,..bookmarked,.;-)

Michelle Stiles said...

So incredibly generous of you. I am headed to your shop!

Julie @ Willow Bird Baking said...

Beautiful trifle, and thank you for your generosity!

Jessie said...

YUMMM i have to make this asap.

http://wordbyjessie.com

Vimitha Anand said...

A visual treat... Yummy and perfect trifle...

Kate said...

Lovely...this would be perfect for Easter! Thank you.

Maria said...

This looks incredible! So perfect for the summer too :) I am amazed at people's generosity, I think it's absolutely wonderful!

Maria xxx

Elisabet Figueras said...

Great idea about Japan and delicious Trifle.
Thanks Helen!

muppy said...

The dessert looks absolutely delightful and it is truly very generous of you to help those suffering in japan.

Stephanie R. said...

how wonderful! as always, visiting your blog is a bright spot in my day.

Eva said...

Absolutely beautiful photographs, and it sounds delicious too. There's no dessert that quite matches the simultaneously creamy and light perfection of berries and whipped cream :o)

Renee said...

beautiful post, lovely photos - I adore trifle.
Just ordered your mixed berry trifle photo from your etsy shop. What you're doing makes a difference, thank you.

peachkins said...

fantastic looking trifle!

Renee said...

Your photos are luscious - trifle is one of my favourites! What a wonderful way to help those in Japan.

Renee said...

Your photos are luscious! I adore trifle. What a wonderful way to help those in Japan.

PrairieGarden-Liane said...

oh my, it looks a dream...what a lovely way to call it a day.

ChichaJo said...

What a generous and lovely way to help out! Yes, it's been a sad time but also a time to remind ourself to appreciate even the littlest blessing life has given us...

Averie said...

you are such a caring and compassionate person...beautiful :)

as is your dessert!

and those photos...to die for!

Fragolina said...

Oh what a great trifle, beautiful pictures,make me wanting one right now.

Ellie @ Kitchen Wench said...

That trifle looks wonderful! And what a great idea in regards to your fundraising effort! I hope you meet your goal :)

Sanjeeta kk said...

Gorgeous presentation and a decadent looking trifle!

Holly @ Recipes from a Normal Mum said...

A beautiful post and wonderful idea. x

Ashley said...

You take the most gorgeous pictures, and kudos to you for doing what you're doing as far as Japan goes! Good for you. :)

modchik said...

great idea I shared this on FB I am a HUGE fan of your work and ONE day I hope you'll head father west and so a workshop in So Ca.

modchik said...

Love this idea -- I am coveting the trifle photo and shared on FB - hoping one day you'll come to So Ca to do a workshop. :)

Helene said...

modchick: I did 3 last year in SoCa and hope to do more this year.

Gen said...

Magnifique ce trifle j'en ai l'eau à la bouche! J'aime bien l'idée de la meringue dedans; Et un petit air de printemps!

K. Dixon said...

How do you think this would be with white flour instead of white rice? This looks really good and I have all but that ingredient in the house.

Joy said...

that looks so good

Kitchen M said...

I'm touched by your generous support. Thank you for helping Japan. Someone famous like you can really make a big impact when it comes to something like this. You are the best!!

Sally - My Custard Pie said...

Good for you Helene.

The InTolerant Chef said...

Lovely sentiments, and lovely recipe too.

OneCraftyFox said...

Right now I am wishing for spring weather (today it is snowing - - again!!)... when my wish comes true,I will have to whip up a fresh and delicious dessert!

Shelby said...

What a fantastic way to give of a gift that will keep on giving... Thank you for your selfless efforts and this humbling post that reminds us just how grateful and giving of ourselves we should be..... Lovely recipe too!

--kyleen-- said...

Your pictures are amazing and your blog is a constant inspiration.

Tess @ Pro-tography 101 said...

I've been looking for something light like that. Looks great!

Sarah said...

A wonderful post and a great idea :)

Suhenna said...

Amazingly great tasting cake. I want to jump up and down and yell look mom, I made it myself, with tarlelette's genius recipe of course.

Everywhere I go, I pass your blog on to people who tell me they are on a gluten free diet.

A great way to contribute to Japan which I will be doing at the first of next month. Thank you for all the great tasting food, beautiful photography, and giving heart you have.

Calico Hen said...

I have brown rice flour, I wonder if I could use it in place of the rice flour listed in the recipe?

Helene said...

Calico Hen: yes, white or brown rice flour work fine here. I use either or depending of what I have on hand.

argone said...

pas encore la saison des fruits rouges ... mais je note cette jolie recette pour les beaux jours ! merci

Anonymous said...

Hi Helen. I am a big fan of yours and has been checking your blog for several years.
I really appreciate your effort to raise charity funds for Japan. However, I didn't feel comfortable after reading your blog - I know you have to print and deliver the picture to purchaser. However, if you are planning to donate the sales from your print, I wish you could have mentioned you'd donate all the profit to Japan red cross. My family and friends were okay, however, my friend's family and relatives are still missing. I'm very angry and upset when I see someone trying to get business out of this disaster. I truly hope you are not one of them.

Helene said...

Anonymous: please use a name.
I could have sat on my ass and done nothing too.
The money not donated helps me pay for printing and shipping. At 50 prints it's a bigger budget that I can afford right now. However I was compelled to do something. I figured I would increase my previous personal donation to the Red Cross by involving my readers. If I followed your theory and given the cost of shipping and printing that the $15 dollars cover, I should have done nothing rather than something.
Wow....

cheflaurel said...

The photographs are so enticing. I am excited to get some great use out of the fresh berry plants I just got. Keep up the great recipes and photos to entice the mind.
Laurel

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