It feels like I’ve been cooking up a storm these days… Because I’m running virtual cooking camp 3x week, it means I have to be organised at least a week in advance with recipes, some of which need tweaking or re-testing and a few of which I am still making videos for as part of a varied programme (1 guest chef a week, 1 live cooking session with me and 1 hybrid cooking session where participants study a recipe and make it with me supervising). All this to say that our menus these days are largely dictated by what the cooking camp will be making in roughly a week!
Our menus are ALSO dictated by our shopping which is still a little erratic and unpredictable these days. With summer berries coming into season, everytime I see them (at the market stand on the corner of our street, on offer in our organic delivery box, walking by a fruit store that doesn’t have a line..) both Neil and I snap them up. We often just eat berries as we sit on the front porch in the morning post walk/ run with a coffee. Sometimes they don’t even make it into the house!
When they DO make it into the house, though, sometimes it’s a case of “Oh my, we have a lot of berries – what can I do with them?” Sure, smoothies are great, so is freezing them for later. But the other week, I found myself with 1. Cream cheese that needed using up, 2. A ton of fresh berries and 3. Leftover ladyfingers. This smacked of a great recipe for cooking camp – easy to get hold of ingredients that could be transformed into a delicious dessert. Who doesn’t love the sound of that right now?
I came up with a kinda sorta no-bake cheesecake-y trifle idea that was easy to execute. I made a couple of different versions – a large one that I delivered to some VERY happy neighbours…
(my neighbours are not used to having me around during the summer. I’m typically in Europe – either in Nérac or walking a stage of the Camino… so they are thrilled to be the recipients of my leftovers!)
I also made smaller, individual versions which I thought would be fun for my camp participants to make…
The “recipe” feels like a bit of a cheat, it’s so easy (especially if you use store-bought ladyfingers) but I decided to blog it because it’s SO good. Also, un-fussy, easy recipes is what we all need more of right now!
For the berries:
For the cheesecake layer:
Prepare the berries
Make the cheesecake layer:
Assemble the trifle:
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