Jamaican Bulla & Pear Verrine

Meet the Bad and Bougie version of our traditional Jamaican Bulla and Avocado! In Jamaica, we typically refer to avocados as “pear,” which is arguably the best “pear-ing” with our Bulla. Jamaican Bulla Cake is one of our favorite soft, rich and crumbly baked goods. A bit denser than your regular cake, it can be paired with different spreads and food for a quick meal or sweet treat. Transform this iconic Jamaican treat into a titillating dessert with this recipe. Serve it at the next dinner party or keep this coveted dish to yourself as the ideal comfort food.

Total Time4 hrs 20 mins


Yields1 ServingPrep Time20 minsCook Time4 hrsTotal Time4 hrs 20 mins

 1 Jar Sammi’s Sorrel Jam
 1 8oz block softened cream cheese
 2 Avocado puree
 1 cup Heavy/whipping cream
 1 cup Powdered sugar
 ½ cup Milk


Melt Sammi’s Sorrel Jam and set aside to cool.


Cut National Ginger Bulla into rounds small enough to fit into serving glasses.


Peel, deseed, dice & process avocados in a food processor.


Add diced, softened cream cheese, powdered sugar, a pinch of salt and process until smooth.


Add half the heavy/whipping cream and run until soft peaks form. Add the remaining cream and run until stiff peaks.


Layer elements in a glass, chill for 4+ hours, then serve.

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