I had “TRIFLE!” in my head going in to this week’s Cook the Book Fridays recipe by David Lebovitz.
I don’t know why… I know what Rum Babas are and I love them.
I think the pineapple, along with being sick for weeks now, made me long for all things summery, fruity and tropical!
So I tried to pretend my glass a mini trifle bowl and I layered the recipe. The sautéed pineapple at the bottom, a dollop of cream, the kirsch baba and then spooned extra juice over the entire thing.
I made a few glasses and placed them in the refrigerator, ready to eat after dinner. No plating required, it was all there in there ready to go!
There was a good hit of alcohol in this dessert!
The layers mixed in my cup and I was surprised by how much I enjoyed it.
Everyone loved it!
Looking forward to reading what the rest of the Cook the Book Fridays group thought of these Kirsch Babas!
Kitchen Therapy 
August 18, 2018 at 11:11 am
I saw your post on IG and thought it was very charming – I am sorry you have been feeling ill, but that dessert would certainly lift my spirits!!!
August 19, 2018 at 1:51 am
Such a gorgeous presentation, I love it. These turned out better than I expected and all my taste testers enjoyed them.
August 19, 2018 at 3:45 pm
What a great look to put the baba in a wine glass! Creative indeed.
August 23, 2018 at 7:19 am
I just love the way you served this. It looks way more fun than simply arranged on the plate. I hope you’re feeling better by now.
August 23, 2018 at 11:10 am
I know you’ve struggled with your health in the past so I hope this is not more of the same. I certainly enjoy your Instagram photos and know that, among other things, you are making beautiful and delicious food. I LOVE your presentation this week also. (And, know I will copy it in someway, sometime, somehow and won’t feel a bit quilty.) Get better.
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September 1, 2018 at 4:16 pm
What a brilliant serving idea! I love trifle, so find this especially appealing.