Trifle

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Place the lady fingers in a glass bowl so that the bottom is completely covered. Drizzle with Calvados. Peel and quarter apples and remove the core. Cut apples into pieces and steam them with 50 g sugar, cinnamon stick and 1/8 litre water for 5 minutes.

2. 2

   Let it cool down, take out the cinnamon stick and stir 4 tablespoons of redcurrant jelly into the compote. Put the compote on the lady fingers. Mix quark and cream and spread on the apple compote.

3. 3

   Decorate with the remaining currant jelly. For the almond brittle chop the almonds coarsely. Heat the remaining sugar with 2 tablespoons of water in a pan. As soon as the sugar has melted and begins to brown, add the chopped almonds and allow to caramelize while stirring.

4. 4

   Spread the hot mixture on a piece of aluminium foil greased with oil and let it cool down. Then break it into small pieces and decorate the trifle with them.