Trifle with berries
Instructions
Derived by disks of sponge cake, using a pasta cutter, eight discs with a diameter of four glass cups from single portion.
Do you have a floppy sponge cake on the bottom of each Cup.
Pour the berries thawed in a pot, add 2 decilitres of water, 50 g of sugar and cook the fruit for 3-4 minutes after boiling.
Strain the syrup and keep aside.
Blend with electric whips with cheese 40 g icing sugar and 2 tablespoons cognac and add the yolks separated from the whites.
Whip the whites with a pinch of salt and remaining sugar until firm and glossy meringue.
Add the cream cheese, stirring with a whisk to take apart the compound.
Wet the sponge, which you put on the bottom of the cups, with fruit syrup.
Pour a layer of cream, then a cooked fruit.
Cover with remaining sponge cake sprayed with the juice and make another layer of cream.
Peel and cut bananas slices, then drizzle with lemon juice why not black and arrange over cream, slightly crossing his slices.
Decorate the center of each trifle with sprigs of fresh currants.
Let cool in the refrigerator for 30 minutes before serving.
Ingredients and dosing for 6 persons
- 2 disks of spain loaf
- 450 g of frozen berries
- 1 banana
- 4 sprigs of fresh currant
- 1/2 lemon
- 200 g of philadelphia cheese
- 2 eggs
- 130 g of sugar
- 40 g of icing sugar
- Cognac
- Salt