Black Forest Cherry-Trifle

Name: Black Forest Cherry-Trifle
Cook time: 30 min
Total time: 2 h
Yield: 12
Ingredients: 2 glasses (720 ml each) Cherries; 1 pck. Vanilla custard powder; Two pck. Vanilla sugar; 75 g chopped almonds; 500 g Mascarpone; 750 g Low-fat curd; 150 g Sugar; 1 Organic Lemon; 400 g Whipped cream; 250 g dark sponge cake bases (e.g. Vienna floor); 350 ml cold strong coffee

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

Still a front-runner among the desserts. Can be prepared practically with ready-made sponge cake and is a hit at every party

COOK TIME
30 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

2 glasses (720 ml each) Cherries
1 pck. Vanilla custard powder
Two pck. Vanilla sugar
75 g chopped almonds
500 g Mascarpone
750 g Low-fat curd
150 g Sugar
1 Organic Lemon
400 g Whipped cream
250 g dark sponge cake bases (e.g. Vienna floor)
350 ml cold strong coffee

Directions

1
For the compote, drain the cherries, collect the juice and measure approx. 700 ml. Mix pudding powder, vanilla sugar and 5 tbsp. juice until smooth. Boil up the rest of the juice and stir in the pudding powder. Simmer for about 1 minute while stirring. Fold in the cherries. Let it cool down.
2
Roast almonds, mix mascarpone, curd, sugar, lemon peel and lemon juice. Whip cream until semi-stiff and fold in. Crumble the sponge cake coarsely. Layer everything with compote in a large bowl, sprinkle sponge cake with coffee. Chill for at least 1 hour.