Cranberry-Spoon sponge cake-Trifle

Name: Cranberry-Spoon sponge cake-Trifle
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 Ladyfingers (approx. 70 g); 6-7 TABLESPOONS Cherry liqueur; 125 g Cranberries from the glass; 375 g Edible quark (20 % fat); 40 g Sugar; 5 TABLESPOONS Milk; 2 packages Vanillin sugar; 250 g Schmand; 7-10 Tbsp Lemon balm

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

8 Ladyfingers (approx. 70 g)
6-7 TABLESPOONS Cherry liqueur
125 g Cranberries from the glass
375 g Edible quark (20 % fat)
40 g Sugar
5 TABLESPOONS Milk
2 packages Vanillin sugar
250 g Schmand
7-10 Tbsp Lemon balm

Directions

1
Halve the lady fingers and sprinkle with 4 tablespoons of cherry liqueur. Mix the remaining liqueur with the cranberries. Mix quark, sugar, milk and 1 packet of vanilla sugar. Whip the sour cream and remaining vanilla sugar until creamy and fold into the quark mixture.
2
Spread some cream in 4 glasses and place the lady fingers on the edges of the glasses. Layer the remaining cream in the glasses alternating with the cranberries. Use a fork to draw a loop through the cream and keep cool until serving. Serve decorated with melissa