Black Forest Cherry-Trifle

Name: Black Forest Cherry-Trifle
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 2 Glasses (720 ml each) Cherries; 1 package Pudding powder "Vanilla"; 2 packages Vanillin sugar; 75-100 g chopped almonds; 500 g Mascarpone; 750 g Low-fat curd; 150 g Sugar; 7-10 Tbsp rubbed off. Peel and juice of 1 untreated lemon; 400 g Whipped cream; 250 g dark sponge cake bases (e.g. Viennese base; pre-packaged); 300-400 ml cold strong coffee; 7-10 Tbsp Lemon balm

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

2 Glasses (720 ml each) Cherries
1 package Pudding powder "Vanilla"
2 packages Vanillin sugar
75-100 g chopped almonds
500 g Mascarpone
750 g Low-fat curd
150 g Sugar
7-10 Tbsp rubbed off. Peel and juice of 1 untreated lemon
400 g Whipped cream
250 g dark sponge cake bases (e.g. Viennese base; pre-packaged)
300-400 ml cold strong coffee
7-10 Tbsp Lemon balm

Directions

1
Drain the cherries and collect the juice. Measure out about 700 ml. Stir pudding powder, vanilla sugar and 5 tbsp. juice until smooth.
2
Boil up the rest of the juice, stir in the powder. Simmer for about 1 minute while stirring. Fold in cherries. Let cool off
3
Roast almonds, mix mascarpone, curd, sugar, lemon peel and lemon juice. Whip cream until semi-stiff, fold in. Break the sponge roughly. Layer everything with compote, sprinkle sponge cake with coffee. Chill for at least 1 hour. Decorate