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SHANLEI
Raspberry trifle
English dessert with raspberries, egg cakes, vanilla quark, whipped cream and mint.
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Ingredients
Directions
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Cut the egg cakes into small pieces. Pour the syrup over the pieces of egg cake. Beat whipped cream stiffly with a whisk or mixer.
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Cover the bottom of the dish with half of the egg cake.
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Spoon the vanilla quark, raspberries and half of the whipped cream on top.
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Scoop raspberries again, the rest of the egg-cake and cottage cheese over it.
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Cover this with a layer of raspberries and whipped cream.
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Finish finally with raspberries. Put the trifle in the refrigerator for at least 1 hour so that the flavors can mix well.
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Garnish just before serving with fresh mint leaves and sprinkle with icing sugar.
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Nutrition
390Calories
Sodium9% DV205mg
Fat25% DV16g
Protein20% DV10g
Carbs16% DV49g
Fiber12% DV3g
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