Fruit Trifle

Ingredients

• 4 sheets red gelatin
• 80 ml cherry juice
• 8 Tbsp sugar
• 300 g blueberries (frozen)
• 1 pear
• 1 tbsp Lemon Juice
• 400 ml whipping cream
• 350 g sponge cake (orange or lemon cake)
• 4 egg yolks
• 400 ml milk

Instructions

1. 1.

   Soak the gelatin in cold water. Bring the juice with 2 tbsp sugar to a boil, then reduce heat. Squeeze out excess water from the gelatin, add it to the juice and dissolve. Pour into a shallow dish, cover and chill for at least 3 hours until set.

2. 2.

   Rinse the blueberries and pat dry. Wash the pear, quarter it, remove the core, and slice the flesh thinly. Mix with lemon juice.

3. 3.

   Beat the cream with 2 tbsp sugar until stiff peaks form and refrigerate. Slice the cake into even pieces.

4. 4.

   Whisk the egg yolks with remaining sugar in a metal bowl. Warm the milk and pour it in a thin stream over the yolks while stirring. Then whisk over a hot water bath until the mixture thickens to a creamy consistency. Cool in an ice bath.

5. 5.

   Lay half of the cake on the bottom of a large glass bowl. Spread about half of the vanilla custard over it and sprinkle half of the berries on top. Layer the remaining cake. Cover with the rest of the custard and add the remaining berries and pear slices.

6. 6.

   Cut the cherry jelly into cubes and place them in the glass. Swirl the whipped cream over the dessert and serve immediately or let it set further.