Speculoos Cherry Almond Trifle


What is the worst thing that can happen to a blogger? Exactly, no light. A few days ago I rushed home to quickly prepare this recipe and shoot the pictures and I knew I was close to sundown. Also the day was as muddy, cloudy and grey as could be. Once I was done I went over to my little ‘shooting table’ and immediately realised I’m too late. There’s just no way to get a decent picture (at least for me) when the natural light is gone. I’m in desperate need of a light box I guess, and at some point I won’t be able to postpone this project anymore. But what are boyfriends for?


What a happy coincidence it was that I had this trifle right at hand to cheer me up. You always have to look at the bright side. Also a even happier coincidence occured today when I had to redo it to take the pictures and therefore could eat it again. I enjoyed it for breakfast since it’s a well known fact that veganism earns you the right to eat dessert for breakfast as often as you like. With the main part being yogurt I would actually classify it as breakfast instead of dessert, but it can be both. If you want to enhance it to serve it as dessert you could easily drain the yogurt in a coffee filter in the fridge overnight and whip it with some vanilla sugar the next day to make it sweeter and creamier. I’m not the biggest fan of heavy desserts, so this lighter version is just perfect for me.


Speculoos Cherry Almond Parfait

Serves: 2 servings
Prep time
10 mins
Cook time
10 mins
Total time
20 mins

350 gram cherries, frozen
30 gram raw sugar
80 mililiter water
1 tablespoon cornstarch
400 gram almond yogurt
150 gram speculoos

1. In a small pot add cherries, sugar and water and bring to a boil, then reduce the heat.

2. Transfer three tablespoon liquid from the pot into a small bowl and whisk in the cornstarch. Add it to the pot again, stir and bring it to a boil again.

3. Once it thickens, remove from heat and let it cool down for a bit.

4. Use your hands or a freezer bag and a rolling pin to crumble the speculoos.

5. Layer the speculoos, yogurt and cherries in jars or glasses to your liking. I started with speculoos, then added cherries, the main portion of the yogurt, then cherries again, some more yogurt, speculoos and a few more cherries.

6. Serve warm right away or put it in the fridge and serve cold later.



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