Inspiration: a beautiful trifle made with French madeleines, cherries, sweetened cream and dark chocolate!

For some reason, spring is not really setting in just yet here in the Netherlands. Full of anticipation, I pull open my bedroom curtains every morning hoping to be greeted by the sight of blue skies, but alas, more often than not, it’s gray I wake up to. I long for brighter days again — everything just looks so much prettier when the sun shines!
I am also very much looking forward to seeing more color at the market again. Though bright pink rhubarb and the first green asparagus have made their appearance, I am craving the sunny taste of strawberries, raspberries, peaches and cherries. In fact, those cravings are so intense that I have been sneakily resorting to using jars of fruit. I know, I can be very impatient sometimes.
I created the following easy recipe when I found myself dreaming of those deep burgundy (almost black) cherries I once purchased at a roadside stall somewhere in Provence. They were so fleshy, so sweet and so memorable that I can still taste (and smell!) them to this day. Admittedly, the cherries used here are not quite the same, but nevertheless, this beautiful dessert was exactly what I was looking for. Hope you like it as much as we do!

PS: If you want to make the madeleines yourself, you can find my receipe here. And if you’re in the mood for savory madeleines, have a look here!


French Madeleine & Cherry Trifle
Serves 3


  • 100ml crème fraîche d’Isigny
  • 2 sachet vanilla sugar (8g)
  • 125ml cream
  • 1 small jar cherries in syrup, drained (you will need 4 tbsps of the syrup and 6 tbsps of the cherries)
  • 6 Bonne Maman madeleines, chopped (I chopped each one into 8 pieces)
  • dark chocolate


Put the crème fraîche in a bowl and loosen it with a fork. Whip the cream with the vanilla sugar until stiff. Fold the whipped cream through the crème fraîche. Place the chopped madeleines in a shallow dish and drizzle with the 4 tbsps of cherry syrup. To assemble the dessert, place a layer of madeleine bits in each glass. Top with 1 tbsp of cherries and half of the cream. Grate in some dark chocolate and repeat with one more layer, ending with the grated chocolate.