Trifle with berry compote

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
4 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 8
  • 1 bag (750 g) frozen berry mixture
  • 200 g Boxed white bread
  • 100 g Butter
  • 50 g demerara sugar
  • 250 ml red currant juice
  • 5 sachets Vanillin sugar
  • 50 g + 1 tablespoon of sugar
  • 15 g Cornstarch
  • 400 g Schmand
  • 500 g Whipped cream
  • 100 ml Orange juice
  • 8-10 Tbsp Grappa

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

Categories & Tags

Dessertvery easy