Cream – Trifle

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

  • 200 g rhubarb
  • 2 tablespoon sugar
  • 1 tablespoon pudding powder, vanilla
  • 200 g strawberries
  • 60 g ladyfiners
  • 100 g mascarpone
  • 2 teaspoons powdered sugar
  • 300 g vanilla puddin, finished (leftover)
Cream – Trifle
Cream – Trifle

Instructions

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

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