in Dessert Recipes, Germany

Cream Trifle

Spread the love

Ingredients for 4 servings:

  • 200 g rhubarb
  • 2 tbsp sugar
  • 1 tbsp pudding powder, vanilla
  • 200 g strawberries
  • 60 g ladyfingers
  • 100 g mascarpone
  • 2 tsp powdered sugar
  • 300 g vanilla pudding, ready-made (leftover)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Rinse the rhubarb and cut into 2 cm thick pieces. Bring to a boil in a saucepan with 150 ml water and sugar, then simmer over low heat for 1 minute. Mix the vanilla pudding powder with 1 tablespoon of water and stir into the rhubarb. Bring to a boil while stirring, then transfer to a bowl and allow to cool completely. Rinse the strawberries and carefully fold in. Cut the sponge fingers into 2 cm pieces. Mix the mascarpone with the powdered sugar and the finished vanilla pudding until smooth. Layer the sponge fingers, compote, and vanilla cream in dessert glasses.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Garnished eggs

Beef with oyster mushrooms and spring onions