Berry Yogurt Trifle

Ingredients

• 3 sheets white gelatin
• 300 g yogurt
• 100 g whipping cream
• 2 egg whites
• 80 g sugar
• 500 ml light grape juice
• 2 tsp cornstarch
• 1 packet mulled wine spice
• 450 g frozen berries
• 150 g honey cake (ready-made)
• jasmine berry sprigs
• sugar
• mint

Instructions

1. 1.

   Soak gelatin for about 10 minutes in cold water, then dissolve it in a small pot over gentle heat until droplet‑dry. Stir in 2 tbsp yogurt and fold the mixture into the remaining yogurt. Whip cream to stiff peaks and fold in. Chill the mixture for about 30 minutes until it begins to set. Beat egg whites with half the sugar to stiff peaks and fold into the setting yogurt.

2. 2.

   Whisk 3 tbsp grape juice with cornstarch until smooth. Bring 300 ml of juice, remaining sugar, and mulled wine spice to a boil, simmer for 10 minutes, then remove the spice. Stir the smooth cornstarch into the juice and bring to a boil; add berries, let it return to a boil, remove from heat and cool.