Oat Walnut Trifle Bowls with Roasted Stone Fruit … bowls of happiness!

“I am starting to think that maybe memories are like this dessert. I eat it, and it becomes a part of me, whether I remember it later or not.”
Erica Bauermeister

Oat Walnut Trifles with Roasted Stone Fruit … one of those really interesting recipes that came together like it was just meant to be. Each element paired beautifully with the other. The oat walnut sponge offered great texture to ‘drink up‘ the juices of the vanilla roasted fruit, healthy as it was! The low fat cream whipped up beautifully with almond undertones, luxuriously settling down atop the soaked fruity sponge in pretty silky swirls. It was a dessert like poetry!

So much yumminess you might ask, such a divine dessert, yet why am I sharing it so late. Well this time the culprit was this huge scatter brain that jotted the Oat Walnut Genoise Sponge recipe down on that most ‘important scrap of paper, then promptly misplaced the darned thing. It took me several days to try and locate it, then I just gave up. Bits of the recipe for the sponge stayed in my head. It was quite a delicious nibble on it’s own, and many ‘cubes’ fell to nimble fingers!Then one day this dessert popped up on my insta feed with someone asking for the recipe. Spurred into action by the guilt of a failed promise, I set off once again to make the Oat Walnut Genoise Sponge. Of course I am a sucker for punishment yet I enjoy baking so much, so I recreated the base recipe from what I remembered, and happily it worked out just fine. This time I baked the dough/batter/dough differently, and for longer, in the form of tiny cookie pies with pretty dark chocolate ganached piped on top. They seemed an obvious choice as I was at the receiving end of some excellent KitchenAid bakeware.

Being part of the Kitchen Aid Culinary Council, these are things I really enjoy and am eternally grateful for! The mini pie pan is the sweetest ever, great great quality, and so are the measuring spoons. Fortunately enough, the doughy batter was a great choice for these cookies too!

So here we go, better late than never, Oat Walnut Trifle Bowls with Roasted Stone Fruit that were good to the last crumb! Feel free to use berries, fruit in season like mangoes etc. If you don’t have time for roasted fruit, make a simple sugar syrup to moisten the oat walnut sponge, and trifle on! Triflesare desserts with immense possibilities, great for failed bakes too as in these ‘Upcycled’ Butterscotch Blondie Puddings.

I am beginning to enjoy the challenge of creating with oats more and more. There is so much and more you can do. If you are like me, a dessert needs to be celebrated. Find a nice bunch of stemmed glasses, or beautiful glassware like this, and assemble your trifle. For a lighter version top with vanilla Greek yogurt, maybe piped almond quark! Will make a fit bressert {dessert for breakfast=bressert}!

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Oat Walnut Trifles with Roasted Stone Fruit

Oat Walnut Trifles with Roasted Stone Fruit came together like they were just meant to be. Every element paired beautifully with the other. The oat walnut sponge offered great texture to 'drink up' the juices of the vanilla roasted fruit. The low fat cream whipped up beautifully with almond undertones luxuriously settling down atop the soaked fruity sponge in silky swirls.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Ingredients

Oat Walnut Sponge

• 40 g oats
• 55 g walnut halves
• 20 g brown sugar
• pinch salt
• 2 eggs
• 100 g brown sugar
• 1 tsp pure vanilla extract
• 20 ml clarified butter/ghee
• 1 tsp brown sugar

Vanilla Roasted Peaches & Plums

• 4 peaches
• 5 plums
• 75-100 g brown sugar
• Juice of 1 lime
• 1/2 vanilla bean

Whipped Almond Cream

• 300 ml low fat cream, chilled
• 25 ml clarified butter/ghee
• 4-5 drops almond extract
• 50 g icing sugar {adjust as per taste}

Instructions

Oat Walnut Sponge

• Preheat oven to 180C. Line a 8" X 8" square baking tin with parchment.
• Place oats, walnut halves, pinch of salt and 20g brown sugar in bowl of blender. Process briefly in short spurts until you get a fine grind. Don't over process else the nuts will leave oil.
• In the bowl of a stand mixer, place the eggs, 100g brown sugar and vanilla extract. Beat on high speed until mousse like and doubled in volume, 5-7 minutes.
• Gently fold in half the oat nut mix, then the other half.
• Drizzle half the clarified butter over and fold in, then pour over the remaining.
• Turn into prepared tin, sprinkle over 1 tsp brown sugar. Bake for 30 minutes.
• Cool in tin completely. Then cut into cubes for the trifle.

Vanilla Roasted Peaches & Plums

• Place all ingredients in oven proof dish, stir well to mix and roast for 30 minutes. Discard vanilla bean. Reserve. Note: You can bake this alongside the sponge, or a day or two in advance.

Whipped Almond Cream

• Place all ingredients in a large bowl. Whip with an electric hand blender on the highest speed until thick enough to pipe. Transfer to a piping bag fitted with a star nozzle.

Assemble

• Take 6 dessert bowls. Layer the bottom with cubes of oat walnut sponge, top with roasted fruit and juices. Repeat once again. Pipe whipped almond cream swirls on top.
• Keep chilled for a couple of hours, if not overnight, top with fresh cut fruit, walnut halves, some fresh herbs and serve.