Winter red fruit trifle

Name: winter red fruit trifle
Total time: 155 min
Yield: 6
Ingredients: 3 leaf gelatin; 200 ml red fruit juice; 50 gram sugar; 150 ml sweet white wine; 4 broken stew; 5 business suit raspberry; 5 business suit blueberry; 1 vanilla bean; 250 ml whipped cream; 50 gram powdered sugar; 250 gram mascarpone; 100 gram macaroon; 100 gram Cake; Christmas chocolate

1 vanilla bean
250 ml whipped cream
50 gram powdered sugar
250 gram mascarpone
100 gram macaroon
100 gram Cake
Christmas chocolate

Directions

Soak the gelatine leaves for 10 minutes in a bowl of cold water.
Heat half the red fruit juice with the sugar in a saucepan to the boiling point.
Squeeze the leaves of gelatine well and dissolve them in the warm juice while stirring.
Stir in the rest of the juice and 2/3 wine through it.
Let the mixture cool down until it becomes jelly-like.
Cut the stew pears into pieces and divide them with the frozen raspberries and blueberries at the bottom of the dish.
Pour the gelatin mixture over it and let the pudding in the fridge become firm in 1 hour.
Cut open the vanilla pod and scrape out the black marrow.
In a bowl, beat the whipped cream with icing sugar and the vanilla juice stiff. Also knock in the mascarpone.
Cut the macaroons into small pieces, the cake into cubes and divide them over the red fruit pudding.
Sprinkle with the remaining sweet wine and spread out the cream mixture.
Place the dish in the refrigerator for at least 1 hour or until use.
Remove the dish from the refrigerator and garnish the trifle with the Christmas chocolates.