Stollen trifle with spiritual raspberries

Name: Stollen trifle with spiritual raspberries
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 350 g frozen raspberries; 100 g Gelling sugar (2 : 1); 6 TABLESPOONS Orange juice; 2 TABLESPOONS Raspberry Spirit; 250 g Mascarpone; 125 g Vanilla Yoghurt; 2 TABLESPOONS Sugar; 7-10 Tbsp ground cinnamon; 250 g Whipped cream; 300 g Adits; 7-10 Tbsp Icing sugar

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

350 g frozen raspberries
100 g Gelling sugar (2 : 1)
6 TABLESPOONS Orange juice
2 TABLESPOONS Raspberry Spirit
250 g Mascarpone
125 g Vanilla Yoghurt
2 TABLESPOONS Sugar
7-10 Tbsp ground cinnamon
250 g Whipped cream
300 g Adits
7-10 Tbsp Icing sugar

Directions

1
For the raspberry puree, boil 200 g frozen berries with jam sugar and 4 tbsp. orange juice. Cook for about 4 minutes while stirring until bubbly. Immediately pass through a sieve, stir in raspberry brandy. Let it cool down.
2
For the cream, mix mascarpone, yoghurt, sugar and 1⁄2 TL cinnamon with the whisks of the mixer. Whip cream until stiff and fold in.
3
Put about 75 g of frozen berries in a glass bowl. Spread a good half of the vanilla cream on top. Spread the rest of the berries, except for a few for decoration, on top. Add the raspberry puree. First cut the stollen into slices, then break into pieces.
4
Spread on the puree. Sprinkle with 2 tablespoons of orange juice. Add the rest of the mascarpone cream. Decorate with remaining berries for serving. Dust with icing sugar.