Summary

Ingredients

For the cream: (apple cream layer)

• 3 apples
• 250 g mascarpone
• 150 g yourt, Greek
• some butter
• 50 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) cinnamon
• 1 pinch (s) salt
• 1 shot white wine
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar

For the cream: (chocolate cream)

• 200 g dark chocolate
• 100 ml milk
• 2 tablespoon butter
• 20 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt

For the filling: (berry layer)

• 300 g berries, mixed, frozen
• 200 ml white wine
• 100 ml water
• 100 g suar
• 1 pinch (s) salt
• Gelatine, dose according to package instructions

For the caramel:

• 200 g flaked almonds
• 2 tablespoon butter
• 2 tablespoon water
• 100 g suar
• 1 pinch (s) salt

For the topping:

• whipped cream
• cocoa powder
• Cornflakes

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Instructions

1. Peel the apples and cut into bite-sized cubes. Break or chop the chocolate into pieces, defrost the berries if necessary.
2. For the apple cream layer, melt the butter in the pan and sweat the apples together with a pinch of salt, sugar, vanilla sugar and the cinnamon in the pan. They should be a little softer, but still firm to the bite. Deglaze with white wine and and simmer until most of the liquid has evaporated. Then add lemon juice and apple cider vinegar and briefly bring to the boil again. Then take it off the stove.
3. Now mix the mascarpone and Greek yoghurt. Pour off any whey beforehand! It can`t get too thin. When the mixture is creamy, add the apples and fold in. The warmth of the apples makes everything more fluid, but that releases when it cools. Put everything in the fridge.
4. For the almond caramel, roast the almonds in the pan over medium to high heat. Be careful not to get too dark. Remove from pan and set aside
5. Heat the water with the butter in the pan. Now add the sugar and a pinch of salt and set the stove to medium heat. Stir until browned and add the flaked almonds. Mix thoroughly so that it is evenly distributed and continue to heat until it is nice and brown, do not let it get too dark, otherwise the caramel will be bitter.
6. Put the almonds on the apple cream, which has now hardened. The cold makes the caramel set quickly. Put back in the fridge.
7. For the chocolate you need a saucepan and a matching bowl. Heat the milk, butter, sugar and salt over the steam until the sugar has dissolved. Cool down the temperature to a maximum of 50 ° C, preferably using a thermometer. Then add the dark chocolate and stir slowly. Regularly regulate the temperature with the water bath if it cools down too much. This step takes a lot of patience. When a creamy mixture has formed, place it on the almond caramel and chill again.
8. For the berry layer, heat all the ingredients in a saucepan and simmer until the alcohol has evaporated. At the same time prepare the gelatine according to the instructions on the packet.
9. Pour the berries through a sieve into a separate container so that the berries are not overcooked, they should just give the sauce as much flavor as possible.
10. Now continue to boil the juice and reduce it to about half. Then remove from the heat and add the prepared gelatine. Let the juice cool down a little first, otherwise the heat can destroy the effectiveness of the gelatine. Use a little less gelatin than recommended for this amount of liquid, because it should only be firm and not necessarily jelly.
11. Then add the berries again and place on the chocolate. Put in the cold again.
12. Garnish the now set dessert with whipped cream, cocoa or corn flakes, if you like, other toppings as well. Serve cold.
13. I came up with the recipe for the most part myself, it is based on an American trifle recipe, but I don`t know whether it counts as part of the additional layer of nuts. Some may not be used to it, but I use a pinch of salt in each layer. As long as it is only a very small amount, it also enhances the sweetness of the layers and provides a slightly more profound taste.