Black Forest Cherry-Trifle

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Pour the cherries into a sieve and collect the juice. Drain the cherries, measure 700 ml of juice. Stir pudding powder, vanilla sugar and 5 tablespoons of juice until smooth. Bring the rest of the juice to the boil in a pot, stir in the custard powder, bring to the boil again. Simmer for 1 minute while stirring. Remove from heat, stir in cherries. Let cool down, stirring occasionally.

2. 2

   Dissolve the coffee powder in 200 ml of boiling water and let it cool down. Roast the almonds in a pan without fat until golden brown, take them out. Mix mascarpone, quark, sugar and lemon peel and juice. Whip cream until semi-stiff and fold in. Break 2 Viennese cakes into coarse pieces (use the rest for other purposes.) In a glass bowl, alternately layer the sponge cake, cream, stewed cherries and almonds, drizzle the sponge cake with coffee. Chill the trifle for at least 1 hour (can be prepared well and left overnight). Serve decorated with lemon balm

3. 3

   With 12 people:

Nutrition Facts

KCAL
550 kcal

CARBS
56 g

FATS
29 g

PROTEINS
12 g