Gooseberry-Marshmallow-Trifle

Name: Gooseberry-Marshmallow-Trifle
Cook time: 25 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 750 g Gooseberries (e.g. red and green); 1 Vanilla pod; 200 ml clear apple juice; 5 TABLESPOONS clear apple juice; 100 g Sugar; 1 TABLESPOON Cornstarch; 2 TABLESPOONS Hazelnut kernels; 200 g dark chocolate hazelnut cookies; 500 g Schmand; 100 g Marshmallow cream (e.g. "Fluff"; glass)

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

All good things come in threes - also with this fruity-sweet dessert: Every spoonful is filled with fruit compote, nut and marshmallow cream. You can't get better's not possible!

COOK TIME
25 mins

TOTAL TIME
85 mins

Ingredients

Servings: 6

750 g Gooseberries (e.g. red and green)
1 Vanilla pod
200 ml clear apple juice
5 TABLESPOONS clear apple juice
100 g Sugar
1 TABLESPOON Cornstarch
2 TABLESPOONS Hazelnut kernels
200 g dark chocolate hazelnut cookies
500 g Schmand
100 g Marshmallow cream (e.g. "Fluff"; glass)

Directions

1
For the compote, wash, clean and drain the gooseberries. Cut the vanilla pod lengthwise and scrape out the pulp. Boil up 200 ml apple juice, sugar, vanilla pod and pulp. Add gooseberries, bring to the boil again. Stir starch and 5 tbsp. juice until smooth, stir into the gooseberries and simmer for about 2 minutes. Let cool off.
2
Roast the nuts in a pan without fat, take them out, let them cool down and chop them roughly. Coarsely crumble cookies.
3
For the cream, briefly mix sour cream and marshmallow cream with the whisks of the mixer. Layer cookies, marshmallow sour cream and compote alternately in a large bowl. Sprinkle with nuts.
4
As an alternative to 4-5 chocolate kisses, remove the waffles and mix the cream (with chocolate coating if desired) with the sour cream.