I tasted this lovely little trifle in St. Remy de Provence last week. It was at a place called Biscuit & Biscuit. A very nice lady with a smile offered us lunch with homemade soup, salad and a warm hearty scone. This desert came as the icing on the cake. Food with a soul for as little as 9 Euro. We were pleasantly surprised and content with our discovery, so two days later we went back for some more of the same. This time the trifle base was fresh peach. The name of the place also refers to the fact that you can paint your own pottery here.

Not having asked for the recipe, I tried to recreate this dessert out of memory, which wasn’t that hard to do as it turned out. I think it’s pretty close to the original but above all it’s simply delicious.

Making the Trifle
Recipe for two big or 4 small glasses.
Stew approx. 250 grams of prunes with 50 grams of sugar (depending on how sweet you like it and the sweetness of your fruit) until soft and add some grated cinnamon. Leave to cool or make in advance. Take 250 grams of fresh cheese, a dollop of mascarpone and a tablespoon of runny honey and mix to a creamy consistency. Add vanilla extract (I used ¼ teaspoon). You can also fold in a beaten egg white if you like a lighter version.
Now you build the trifle in some nice glasses: first the stewed prunes on the bottom, a layer of the cheese mixture, maybe add some pieces of biscuit or lady fingers sprinkled with raspberry syrup, like I did, and top it of with more of the mixture. Put in the fridge for an hour before serving.

Next I want to try and recreate the tiny lemon biscuits you see in the picture. They were lovely too.
More holiday discovery recipe try outs next time!

Biscuit & Biscuit
Ceramic Cafe
1 place Jean de Renaud
St. Remy de Provence
atelier-salon de thé pour déguster thés et gâteaux
et décorer des objets de faïence que nous proposons