By Julie
Recently, I had a
craving for German rye bread and bought a whole pack of pumpernickel. Once my
craving was satisfied, I had the rest of this pack sitting around in my kitchen
cupboard. Later that week, a friend came visiting us from the US of A, so I decided
to use my German bread as you cannot find decent bread in the States (I am
sorry, it is true). For some reason unknown, it occurred to me to make a
dessert with it, so here is my German trifle:
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| © Diana Chaccour |
Ingredients
Serves 4
1 glass of
cherries (about 350 g) or 250 g of raspberries (can use frozen ones)
200 g of
pumpernickel
1 Tsp of butter
8 Tbsp of sugar
200 g of cream
300 g of curd
(quark)
Vanilla sugar
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| © Diana Chaccour |
Preparation Method
Defrost your
berries, if necessary, and drain the juice well. Crumble the bread.
Melt the butter in
a pan and caramelize 4 tablespoons of sugar at low to medium heat. Then toss
the bread crumbs in it, mix well and let them cool.
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| © Diana Chaccour |
Blend the curd
with vanilla sugar and the remaining sugar. In a separate bowl, whip the cream
and add it by slowly spooning it into the curd.
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| © Diana Chaccour |
Now take 4 water
glasses or long-ball glasses and layer first whipped cream, then bread, then
berries, then again cream-bread-berries, finishing with cream and topping with
bread. And that is all.
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| © Diana Chaccour |
Makes a nice impression, doesn’t it?
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| © Diana Chaccour |
looks delicious!
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