Shortbread Trifle

Name: Shortbread Trifle
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 glass (720 ml) Cherries; 3 (à 300 g) Oranges; 600 g Apples; 7-10 Tbsp Juice of 1 lemon; 3 TABLESPOONS demerara sugar; 150 ml Whiskey; 250 g Whipped cream; 300 g Fresh cream; 2 packages Vanillin sugar; 1 TABLESPOON Sugar; 100 g Shortbread (original Scottish butter pastry); 7-10 Tbsp Mint

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

1 glass (720 ml) Cherries
3 (à 300 g) Oranges
600 g Apples
7-10 Tbsp Juice of 1 lemon
3 TABLESPOONS demerara sugar
150 ml Whiskey
250 g Whipped cream
300 g Fresh cream
2 packages Vanillin sugar
1 TABLESPOON Sugar
100 g Shortbread (original Scottish butter pastry)
7-10 Tbsp Mint

Directions

1
Drain the cherries well in a sieve. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Peel and quarter apples, cut out the core and cut apples into quarters.
2
Bring lemon juice, 2 1/2 tablespoons of sugar and whiskey to the boil in a pot, add apples and steam for 4-6 minutes, depending on the type of apple. Pour into a sieve, collecting the liquid. Let the apples cool down a bit.
3
Whip the cream with the whisks of the hand mixer until stiff. Mix crème fraîche, vanillin sugar and sugar briefly. Carefully fold in the cream. Crumble a shortbread. Pour the rest of the shortbread into a dessert bowl, layer the fruit on top and sprinkle with the collected whiskey and lemon juice.
4
Add crème fraîche cream, sprinkle with crumbled shortbread and 1/2 tablespoon brown sugar. Decorate with mint.