- 1 biscuit, baked or purchase
- 1 liter fat cream not less than 30%
- 50 grams of powdered sugar and caster sugar
For caramel Trifle
- 200 ml caramel sauce
- juice of one orange
For Chocolate Trifle
- 50 g of dark chocolate
- 6 tablespoons marmalade of red oranges or pink grapefruit
For berry Trifle
- 200 g Assorted red berries (raspberries, blackberries, currants)
- 3 tablespoons powdered lozhkisaharnoy
- 2 tablespoons berry liqueur (optional)
- red currant berries for decoration
Number of servings
The complexity of cooking
without heat treatment
Meeting with friends, birthday, New Year, Romantic Dinner, Buffet
Step by step recipe for cooking
Using cookie cutters, cut out circles of such diameter biscuit that they tightly formed the verrin or glass shot. Beat the cold cream with powdered sugar in a stable foam.
For berry Berry Trifle mash with a fork,mix with powdered sugar and liqueur, if using. Spread the sauce over the 6 cups. On top put a little cream on them - a circle of sponge cake and cream again. Garnish with fresh berries.
To chop chocolate Chocolate Trifleknife-sawing in chips. At the bottom of the cup put some whipped cream on them - spoon of jam. Sprinkle chocolate chips. Spread a layer of cream, then close the circle of sponge cake. Garnish with whipped cream and chocolate shavings.
To spread the caramel caramel Triflesauce on cups, put a teaspoon of whipped cream. Close the circle of sponge cake, pour the orange juice. Fill the cup with whipped cream.