Black Forest cherry trifle
- 2 glasses (720 ml each) cherries
- 1 Parcel Custard powder 'Vanilla'
- 2 packet vanillin sugar
- 75-100 g chopped almonds
- 500 g Mascarpone
- 750 g Lean quark
- 150 g Sugar
- rubbed off. Zest and juice of 1 untreated lemon
- 400 g whipped cream
- 250 g dark sponge cake bases (e.g. Wiener Boden; prepackaged)
- 300 -400 ml cold strong coffee
- Lemon balm
30 minutes
light
- 1.
- Drain the cherries and collect the juice. Measure out approximately 700 ml. Mix the pudding powder, vanilla sugar and 5 tablespoons of juice until smooth. Bring the rest of the juice to the boil, stir in the powder. Simmer for approx. 1 minute while stirring. Fold in the cherries. Let cool down
- 2.
- Roast the almonds, stir together the mascarpone, quark, sugar, lemon zest and juice. Whip the cream until semi-stiff, fold in. Roughly break the sponge cake. Layer everything with compote, drizzle the biscuit with coffee. Chill for at least 1 hour. Decorate
1 person approx.:
- 530 kcal
- 2220 kJ
- 14 g protein
- 30 g fat
- 47 g carbohydrates
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