Cherry Trifle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 6.39 g | (7 %) | ||
| Fat | 23.8 g | (21 %) | ||
| Carbohydrates | 66.28 g | (44 %) | ||
| Sugar added | 8.1 g | (32 %) | ||
| Roughage | 0.85 g | (3 %) |
| Vitamin A | 314.27 mg | (39,284 %) | ||
| Vitamin D | 1.28 μg | (6 %) | ||
| Vitamin E | 0.84 mg | (7 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 2.12 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29.21 μg | (10 %) | ||
| Pantothenic acid | 0.77 mg | (13 %) | ||
| Biotin | 4.35 μg | (10 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 5.69 mg | (6 %) | ||
| Potassium | 281.54 mg | (7 %) | ||
| Calcium | 160.86 mg | (16 %) | ||
| Magnesium | 19.42 mg | (6 %) | ||
| Iron | 1.23 mg | (8 %) | ||
| Iodine | 31.22 μg | (16 %) | ||
| Zinc | 0.74 mg | (9 %) | ||
| Saturated fatty acids | 13.99 g | |||
| Cholesterol | 160.86 mg |
Ingredients
- Ingredients
- 500 milliliters milk
- 500 grams Whipped cream
- 60 grams sugar
- 1 ½ packets vanilla pudding mix
- 2 egg yolks
- 2 tsps powdered sugar
- 250 grams light Sponge cake base (about 2 layers)
- 1 ½ jars Sour cherry (about 800 grams)
- 2 Tbsps Cherry jam
- 2 Tbsps Amarena cherry syrup
- 100 grams Amarena cherry
- 4 centiliters Cherry brandy
- 200 milliliters sherry
Preparation steps
Combine 400 ml (approximately 1 2/3 cup) of milk with 250 grams (approximately 8 1/2 ounces) of cream and sugar, bring to a boil.
Add custard powder to remaining milk and whisk until smooth. Add mixture into boiling milk mixture and simmer for 2 minutes, stirring, on medium heat. Remove from heat, whisk egg yolks into the mixture and sprinkle with powdered sugar, let cool.
Line the bottom of a large rectangular pan with half of sponge cake. Drain cherries and set 150 grams (approximately 5 ounces) of cherries aside for garnishing. Whisk cherry jam with syrup. Combine black cherries with kirsch, add to drained cherries.
Sprinkle sponge in the pan with half of sherry and spread with jam mixture. Spread with half of cream and half of cherries.
Arrange remaining sponge cake on top and sprinkle with sherry, layer with cream and cherries. Cover and refrigerate for 2-3 hours. Whip remaining cream until stiff and place into a piping bag with a star tip. Pipe decoratively on top of trifle and garnish with remaining cherries. Serve.
