Trifle with Cream and Mandarin Cream

Ingredients

• 3 eggs
• 50 g sugar
• 50 g butter
• 1 pinch salt
• 75 g flour
• 4 sheets – 5 sheets white gelatin
• 150 g mandarin (canned)
• 300 ml mandarin juice or orange juice
• 1 Tbsp vanilla sugar
• 200 ml whipping cream
• 1 packet stabilizer for whipped cream
• candied orange zest (for garnish)
• Hippe (optional)

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   For the sponge, separate the eggs. Beat the yolks with the sugar until pale and fluffy. Melt the butter. Whisk the egg whites with salt into stiff peaks. Sift the flour over the yolk-sugar mixture, then fold in the liquid butter and one‑third of the meringue. Gently fold in the remaining meringue. Spread the batter in a 20x20 cm baking tin lined with parchment to a height of about 2–3 cm. Bake for approximately 20 minutes until golden brown (test with a skewer). Remove and let cool completely.

3. 3.

   Soak gelatin in cold water. Drain the mandarins and blend them with the juice and vanilla sugar. Squeeze out excess liquid from the gelatin and melt it over medium heat. Stir in 2–3 tbsp mandarin cream, then fold the gelatin into the remaining mandarin mixture. Chill until slightly set.

4. 4.

   While the sponge cools, cut circles from it to fit the glasses and place them inside. Spread the not‑yet fully set mandarin cream on top. Refrigerate for at least 2 hours.

5. 5.

   Before serving whip the chilled cream with the stabilizer until stiff peaks form. Transfer to a piping bag fitted with a round tip. Pipe over the mandarin cream and garnish with candied orange zest and Hippe if desired.