Raspberry trifle

Name: raspberry trifle
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 4 egg cake; 50 ml raspberry syrup bottle; 125 ml fresh cream; 450 g vanilla cheese bake of 450 g; 250 g fresh raspberries; 6 sheet fresh fresh mint tray; 1 el powdered sugar

English dessert with raspberries, egg cakes, vanilla quark, whipped cream and mint.

Ingredients

Kitchen Stuff

1 hand mixer
1 high glass dish (1 to 1 1/2 liter)

Directions

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.
Cover the bottom of the dish with half of the egg cake.
Spoon the vanilla quark, raspberries and half of the whipped cream on top.
Scoop raspberries again, the rest of the egg-cake and cottage cheese over it.
Cover this with a layer of raspberries and whipped cream.
Finish finally with raspberries. Put the trifle in the refrigerator for at least 1 hour so that the flavors can mix well.
Garnish just before serving with fresh mint leaves and sprinkle with icing sugar.