Cantuccini-Trifle with raspberries

Name: Cantuccini-Trifle with raspberries
Yield: 6
Ingredients: 500 g Raspberries; 7 TABLESPOONS Sugar; 2 TABLESPOONS Cassis (black currant liqueur); 250 g Fresh cream; 1 package Bourbon vanilla sugar; 500 g Edible quark (20 % fat); 125 g Cantuccini (Italian almond biscuits); 20 g Meringue (e.g. tuffs or husks; package)

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

Ingredients

Servings: 6

500 g Raspberries
7 TABLESPOONS Sugar
2 TABLESPOONS Cassis (black currant liqueur)
250 g Fresh cream
1 package Bourbon vanilla sugar
500 g Edible quark (20 % fat)
125 g Cantuccini (Italian almond biscuits)
20 g Meringue (e.g. tuffs or husks; package)

Directions

1
Select and wash the raspberries. Mix with 2 tablespoons sugar and liqueur. Whip the crème fraîche, 5 tbsp. sugar and vanilla sugar with the whisk of the hand mixer for 3-5 minutes until creamy. Stir in the quark bit by bit.
2
Crumble the cantuccini roughly.
3
Layer marinated raspberries, curd cream and cantuccini in a large glass bowl. Finish with quark cream and cover and chill for at least 3 hours.
4
Just before serving, sprinkle meringue tuffs or coarsely crumbled meringue shells over the trifle.