Shortbread trifle with whisky

Name: Shortbread trifle with whisky
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 2 Apples; 7-10 Tbsp Juice of 1 lemon; 2 TABLESPOONS demerara sugar; 100 ml Whisky; 1 glass (720 ml) Cherries; 2 Oranges; 300 g Whipped cream; 150 g Fresh cream; 2 packages Vanillin sugar; 75-100 g Shortbread (Scottish butter pastry); 7-10 Tbsp Mint

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

2 Apples
7-10 Tbsp Juice of 1 lemon
2 TABLESPOONS demerara sugar
100 ml Whisky
1 glass (720 ml) Cherries
2 Oranges
300 g Whipped cream
150 g Fresh cream
2 packages Vanillin sugar
75-100 g Shortbread (Scottish butter pastry)
7-10 Tbsp Mint

Directions

1
Peel, core and cut apples into pieces. Boil up lemon juice, 1 1/2 tablespoons sugar and whisky. Steam apples for about 5 minutes
2
Drain the cherries well. Peel oranges including the white skin. Remove the fillets with a sharp knife between the parting skins. Add fruit to the apples. Let everything cool down
3
Whip the cream until stiff. Mix crème fraîche and vanillin sugar briefly. Fold in the cream. Crumble a shortbread, spread the rest in a large glass bowl or 6 bowls. First layer the fruits with the juice, then the cream. Sprinkle with shortbread crumbs and 1/2 tablespoon brown sugar. Decorate with mint