Schmand-Trifle with raspberries and chocolate crunch

Name: Schmand-Trifle with raspberries and chocolate crunch
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 100 g white chocolate; 50 g Cornflakes; 250 g Raspberries; 200 g red jam (e.g. blueberry or raspberry); 250 g Whipped cream; 200 g Schmand; 1 pck. Vanilla sugar; 50 g Sugar; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Sweets with wow effect: on the sour cream, cornflakes coated with white chocolate provide a crispy surprise

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

100 g white chocolate
50 g Cornflakes
250 g Raspberries
200 g red jam (e.g. blueberry or raspberry)
250 g Whipped cream
200 g Schmand
1 pck. Vanilla sugar
50 g Sugar
baking paper

Directions

1
For the chocolate crunch, chop the chocolate and melt in a hot water bath. Stir the cornflakes into the chocolate. Place the mixture in heaps on baking paper using two teaspoons. Leave to set in a cool place for about 15 minutes.
2
For the raspberries berries selected. Stir jam until smooth. Mix raspberries and jam carefully.
3
Whip until stiff for the cream. Cream the sour cream, vanilla sugar and sugar. Fold in the cream.
4
Approx. 2⁄3 of the chocolate crisp in a large dessert bowl. Add the raspberry mixture, except for about 3 tablespoons. Spread the sour cream on top. Coarsely crumble the remaining chocolate crunchies. Sprinkle over the trifle before serving. Serve with the remaining raspberries.