Super easy recipe for a quick bite involving seasonal fruit. In this case, cherries on the bed of freshly whipped cream with a touch of liqueur. A crunch from puff pastry beautifully contrasts the cream and freshness of the fruit.

Cherry on top:
~ 1 egg, room temp.
~ 1 tsp milk
~ 1 sheet frozen puff pastry, thawed in fridge overnight
~ 1 cup whipping cream, cold
~ 5 Tbsp powdered sugar
~ 1 Tbsp liqueur Kahlua
~ 1/2 tsp vanilla extract
~ Small basket fresh cherries

Step 1: Prepare eggwash
In a bowl: beat one egg with a fork and 1 tsp milk.

Step 2: Prepare puff pastry
On a lightly floured work surface roll out puff pastry.
Cut 1-inch squares.
Place squares on a baking sheet lined with parchment paper or a silicone mat; prick each square with a fork. Place puff pastry in the fridge for 15 min.

Brush each square with eggwash.
Bake puff pastry at 400°C for 10-12 min. until lightly colored. Cool off.

Step 3: Prepare whipped cream
In a mixer (with whisk attachment) whisk heavy cream until soft peaks.
With the mixer still running, gradually add powdered sugar and continue to beat until stiff peaks.
Add the liqueur and vanilla extract, and beat until just well blended (do not to overmix or the whipped cream will turn into a buttery consistency and start to separate).
Place the whipped cream in the fridge to set.

Step 4: Assembly
Place whipped cream in a sleeve with a small round opening.
Pipe 3-4 rows of whipped cream on each of the puff pastry square.
Arrange cherries on top of the cream.

Notes: Nice and light. Store in fridge.