Grenadine Punch Trifle

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
5 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 Cardamom Capsules
  • 1 Cinnamon stick
  • 2 TABLESPOONS Sugar
  • 125 ml dry red wine
  • 3 TABLESPOONS Grenadine (e.g. from Monin)
  • 6 TABLESPOONS Grenadine (e.g. from Monin)
  • 500 g Cream curd
  • 1 Pomegranate
  • 200 g Honey or breakfast cake
  • 40 g roasted almonds (e.g. from Seeberger)

Directions

  1. 1

    Press the cardamom capsules slightly, warm them up in a pot with cinnamon, sugar, wine and 3 tbsp. grenadine. Remove from heat and let cool.

  2. 2

    In the meantime, stir the curd and the rest of the grenadine syrup with a whisk until smooth. Cut the pomegranate in half, divide into slices and remove the seeds. Pour the spice punch through a sieve. Cut honey cake into cubes (approx. 2 cm).

  3. 3

    Put about half of the honey cake cubes in a dessert bowl (approx. 1 l capacity), sprinkle with about half of the punch and sprinkle with 1⁄3 pomegranate seeds. Spread half of the quark on top by the spoonful. Add the rest of the honey cake cubes, sprinkle with the rest of punch and sprinkle 1⁄3 pomegranate seeds on top. Spread the remaining quark on top. Sprinkle with remaining pomegranate seeds. Keep cool until serving.

  4. 4

    Roughly chop the almonds and sprinkle them on Trifle just before serving.

Nutrition Facts

KCAL
470 kcal
CARBS
61 g
FATS
17 g
PROTEINS
15 g