Maple Apple Angel Food Verrines

Frozen Desserts | Desserts

Where to Buy
Portions: 6-8


  • 1/2 cup + 1 tbsp pure maple syrup from Canada
  • 1/3 cup + 1/2 cup 35% whipping cream
  • 1 tbsp salted butter
  • 1 large red apple (ideally Cortland, Empire or Lobo), unpeeled, cored, and diced
  • 1/2 tsp pure vanilla extract
  • About 1/2 of an angel food cake, home-made or store-bought


  1. Put 1/2 cup maple syrup into a saucepan and boil for 5 minutes.
  2. Add the 1/3 cup of cream and melt the butter. Bring to a boil, then simmer for 5 minutes, stirring.
  3. Remove from heat, add the diced apple, and let cool.
  4. In a bowl, whip the 1/2 cup of cream with the 1 tbsp of maple syrup and the vanilla. Place in the fridge.
  5. Cut the cake into slices about 1/4 in. thick, then use the verrine glasses to cut it into circles (For 6 verrines, cut 12 circles; for 8 verrines, cut 16 circles).
  6. Put the maple-whipped cream into the verrine bottoms, add a layer of maple-apple sauce, then a cake circle. Repeat these steps, then top with the whipped cream and sauce.
  7. Refrigerate until ready to serve.
Advice from Maple experts

The maple-apple sauce will keep 1 week in the fridge.

The whipped cream will keep for 24 hours in the fridge.

Assembled verrines will keep in the fridge for 24 hours and in the freezer for 1 month.