Honey and rye trifles recipe

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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