Honey and rye trifles recipe
This honey and rye trifle recipe, from cookbook author Zuza Zak, will really please your palate this Christmas with its subtle, sweet flavour.
See method- Serves 6
- 20 mins to prepare and 20 mins to cook
- 621 calories / serving
Ingredients
- 200g soft prunes, halved
- 180ml amaretto
- 300g rye bread, blitzed into crumbs
- 80g soft light brown sugar
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 2 medium eggs, separated
- 2 tbsp icing sugar
- 2 tbsp clear honey, plus extra to serve
- 250g mascarpone
- 250g quark
- 20g flaked almonds, toasted
- 30g white chocolate, finely sliced to shards
Each serving contains
- Energy
- 2595kJ 621.0kcal
- Fat
- 26g
- Saturates
- 14g
- Salt
- 0.8g
- Sugars
- 53g
of the Reference intake
Carbohydrate 75.2gProtein 15.3gFibre 7.0g
Method
- Put the prunes in a bowl, cover with the amaretto and set aside to soak for 20 mins. Drain, reserving the amaretto, and set aside.
- Meanwhile, mix the breadcrumbs, brown sugar and spices, then put half in a large, dry frying pan. Toast over a low heat for 7-8 mins, stirring constantly, until crisp. Repeat with the remaining breadcrumbs, sugar and spices; set aside to cool.
- Put the egg yolks and icing sugar in a large bowl and beat with an electric whisk for 3-4 mins until fluffy. Stir in the honey, then whisk in the mascarpone and quark, a little at a time, until fully incorporated.
- In a separate non-plastic bowl, use an electric whisk to whisk the egg whites for 2 mins to form stiff peaks. Gently fold into the mascarpone mix and stir until fully combined.
- Divide half the breadcrumbs between 6 glasses. Top with 1 tbsp prunes, ½ tbsp amaretto and 2 tbsp mascarpone mixture. Repeat the layers, reserving 2 tbsp breadcrumbs. Top with the almonds, chocolate shards, reserved breadcrumbs and a drizzle of honey.
- See more Christmas desserts
