Simple Trifle in Glass
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 cake base (sponge cake)
- 1 packet raspberries, (250 g, frozen)
- 2 packs cake icing, (red)
- 1 packet custard powder, vanilla
- 1 cup whipped cream, (200gr.)
- 1 packet vanilla sugar
- 1 pack cream stabilizer
- 500 ml milk
- Sugar, for pudding and cake icing
Print Recipe
Pin Recipe Instructions
- Thaw the raspberries. In the meantime, cut out 6 slices from the cake base with a glass and set aside.
- Divide the raspberries between the 6 glasses. Cook the icing according to the instructions, let it cool down a little and pour into the glasses about 3 cm deep. Place the cut-out cake base slices (straighten them a little if necessary) on the jelly layer in the glass. Cook the vanilla pudding according to the instructions, again pour a 3 cm thick layer into the glasses. Whip the whipped cream with vanilla sugar and cream stiffener, pour (or splash on) as a large blob on each glass.
- If necessary, decorate the whipped cream with nuts, brittle, etc.
- Can be easily kept in the refrigerator overnight (be sure to cover it!) And is easy to transport.
- It is best not to make too tall, wide glasses.
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