Trifle with berry compote

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Defrost 375 g fruit at room temperature for about 45 minutes. Cut bread into fine cubes. Melt butter in a frying pan, add bread and roast until golden yellow, sprinkle with brown sugar, let caramelize slightly while turning. Remove from the pan, set aside and allow to cool

2. 2

   Bring 150 ml currant juice, thawed berries, 1 sachet vanillin sugar and 50 g sugar to the boil in a saucepan. Stir 50 ml currant juice and cornflour until smooth, stir into the boiling berries, bring to the boil again and simmer for about 1 minute while stirring. Fold in 375 g frozen fruits. Remove from the heat, let cool down for about 30 minutes, stirring several times

3. 3

   Place the sour cream and cream in a mixing bowl, beat until stiff with the whisks of the hand mixer, finally add 4 packets of vanilla sugar and 1 tablespoon of sugar, continue beating briefly

4. 4

   Mix orange juice, 50 ml currant juice and grappa. Put bread in a large container and sprinkle with grappa mixture. Spread sour cream on top, add berries. Let it stand for another 45 minutes

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
640 kcal

CARBS
50 g

FATS
43 g

PROTEINS
6 g