Christmas Trifle

Ingredients for 6 servings:

• 1 cake base
• orange juice
• Sherry or rum
• 300 g raspberries, frozen
• 300 g blueberries, frozen
• 1 packet of vanilla pudding powder
• 500 ml milk
• 40 g sugar
• 2 cups of crème fraîche, 150 g each
• 1 cup of sour cream, 150 – 200 g
• 16 g vanilla sugar
• 2 pinch(s) of tonka bean(s)
• 1 cup of cream, 200 g
• 1 pack of almond flakes, 100 g
• 50 g chocolate shavings

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Thaw the berries in a sieve and drain. Cut the cake base into cubes and drizzle generously with the orange juice and sherry (rum). Cook the custard with milk and 40g of sugar according to the package instructions. Cool in a bain-marie while stirring. Stir in the crème fraîche, sour cream, vanilla sugar, and tonka bean. Whip the cream until stiff, and fill a piping bag. Layer in a glass bowl or individual glasses in this order: cake base, berries, custard cream, cake base, berries, custard cream. Sprinkle with almonds, then spread the cream on top with the piping bag. Sprinkle with chocolate shavings. Refrigerate for 4 hours, then the trifle is ready to eat. It’s even better if it sits overnight.