Currant trifle

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the currants, drain well and put 4 beautiful panicles aside for decoration. Pluck the remaining berries from the panicles. Mix cornflour and 4-5 tablespoons of currant nectar.

2. 2

   Boil up the remaining nectar and 50 g sugar. Add cornstarch while stirring and cook again for about 1 minute. Fold in currants and let cool down. Finely crush 20 g lady fingers. Melt butter in a small pan and lightly fry the crumbs in it.

3. 3

   Let it cool down. Whip the cream until stiff. Mix quark, remaining sugar and vanilla sugar. Fold in cream. Break the rest of the sponge fingers through once and divide into 4 tall glasses. Pour currant compote over the sponge cakes and spread the quark cream on top.

4. 4

   Keep cool until serving. Just before serving, sprinkle with sponge crumbs and decorate with currants and lemon balm.

Nutrition Facts

KCAL
400 kcal

CARBS
49 g

FATS
15 g

PROTEINS
15 g