Trifle with redcurrant

Author: Sabine & Gerd Plewka Status: published Published: Mar 06,2009 license cc-by-nc-nd tags: Dessert, recipe, Essen, Rezepte, Kochbuch, 0   Share on Facebook Share on Twitter

Ingredients:
125 g sponge fingers (about 15 pieces)
180 ml orange juice
250 g redcurrant
85 g sugar
500 g curd cheese (40% fat)
1 packet vanilla sugar
2 tablespoons mineral water
1 tablespoon Cointreau when appropriate

Preparation:
Wash the redcurrant and blend it with 25 g sugar.
Put the sponge fingers on a plate and sprinkle it with half of the orange juice and the cointreau.
Whisk curd cheese, vanilla sugar, mineral water, 60 g sugar and the rest of the orange juice.
Place the sponge fingers, redcurrants and curd cheese in alternating layers. Decorate on top with remaining redcurrant.

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