Christmas trifle

For 4 people
  • 250 g sand cake 'lemon'
  • 2 EL dry sherry
  • 60 g mini bark (fine-pored chocolate curls)
  • 1 'Vanilla flavor' pudding powder
  • 3 EL Sugar
  • 1/2 L Milk
  • 1/2 TL Cinnamon
  • grated zest of 1/2 untreated lemon
  • 1 pinch Anise
  • 200 g whipped cream
  • 1 package Vanilla sugar
  • Cocoa powder
25 minutes
Cut the box cake into 8 slices. Cut out circles with the matching dessert glass. Put a circle in each glass. Drizzle with 1 tablespoon of sherry. Sprinkle with 30 g of bark chocolate. Mix the pudding powder, sugar and 6 tablespoons of cold milk until smooth. Bring the remaining milk to the boil and remove from the hob. Season with cinnamon, lemon zest and aniseed. Stir in the mixed powder. Let the pudding cook for 1 minute while stirring. Divide half of the soaked cake coins. Top with a second cake thaler, drizzle with 1 tablespoon of sherry again and sprinkle with 30 g of bark chocolate. Spread the second half of the seasoned pudding on top and letChill for 30 minutes. Whip the cream until stiff, drizzle in the vanilla sugar. Divide the cream in portions between the glasses. Serve dusted with cocoa
Waiting time approx. 30 minutes
1 person approx.:
  • 620 kcal
  • 2600 kJ
  • 9 g protein
  • 36 g fat
  • 60 g carbohydrates


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