Christmas breakfast trifle

Name: Christmas breakfast trifle
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 200 g Blueberries (TK); 1 pck (each 500 g) Basic muesli (e.g. with berries); 150 g salted roasted nut mixture; 6 TABLESPOONS liquid honey; 2 TABLESPOONS neutral oil; 1 TEASPOON Gingerbread spice; 250 g Edible quark (20 % fat); 1 pck. Vanilla sugar; 200 g Whipped cream; 4 TABLESPOONS Caramel spread; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

When creamy vanilla curd meets blueberries and homemade Christmas muesli, the big crunch starts.

COOK TIME
40 mins

TOTAL TIME
65 mins

Ingredients

Servings: 6

200 g Blueberries (TK)
1 pck (each 500 g) Basic muesli (e.g. with berries)
150 g salted roasted nut mixture
6 TABLESPOONS liquid honey
2 TABLESPOONS neutral oil
1 TEASPOON Gingerbread spice
250 g Edible quark (20 % fat)
1 pck. Vanilla sugar
200 g Whipped cream
4 TABLESPOONS Caramel spread
baking paper

Directions

1
Defrost the blueberries. Preheat oven (electric cooker: 150 °C/circulating air: 130 °C/gas: see manufacturer). Line a baking tray with baking paper. Mix muesli, nuts, honey, oil and gingerbread spices thoroughly. Spread on the baking tray. Bake in a hot oven for about 25 minutes until golden brown, mixing 2-3 times. Let it cool down.
2
Stir the quark with vanilla sugar until smooth. Whip the cream until stiff and fold into the quark.
3
Christmas muesli possibly loosen up a little and take off about 200 g for the trifle. Alternate with vanilla curd, caramel spread and berries in six glasses (each containing approx. 300 ml). Fill the rest of the muesli into a large glass with a lid, close it and use it for other purposes.