All-season trifle

Ingredients for 4 servings:

• 150 g sponge cake
• Fruit (quantities below)
• 1 pack of red currant jelly
• 1 pack of pudding powder, vanilla
• ½ liter of water
• ½ liter of milk
• 200 ml whipped cream
• 4 tbsp cocoa powder
• 100 g sugar
• 1 pack of cream stiffener
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Place the sponge cake on the base of a 26 cm baking dish. I usually use ladyfingers due to time constraints, but a homemade sponge cake base works perfectly too. Place the fruit on top. I’ve deliberately omitted the quantities because I use whatever is available. With the exception of hard fruit like apples or pears, which should be pre-cooked, any fruit works perfectly, including bananas, kiwi, canned fruit (e.g., pineapple, tangerines, peach slices), mango, strawberries, raspberries, currants, blackberries, etc. The amounts need to be adjusted so that the entire base is always covered. Our favorite combination is: 1 banana, 1-2 kiwi, and strawberries. Prepare the pudding and red fruit compote according to the package instructions. Whip the cream until stiff (optionally adding cream stabilizer and, if desired, 1 packet of vanilla sugar). Add the red fruit compote on top, then refrigerate the whole thing for about an hour. Add the pudding next, and refrigerate for another hour. The whipped cream is placed right on top. For garnishing, use cocoa powder (for example). For an exotic trifle with pineapple and mango, I also like to use desiccated coconut, or for a wintery trifle with cinnamon apples, I use chopped almonds or hazelnuts, or even brittle crumbs… There are countless possibilities and flavors – which is why it’s a year-round trifle. And trifle is just as suitable for a child’s birthday party, as a sweet dish for a (barbecue) party, as dessert, for breakfast, with afternoon coffee, and in the evening in front of the TV. We eat trifle anytime, anywhere – and the best thing is – in a plastic container with a lid, you can take it with you when hiking or traveling – completely hassle-free and always delicious.