Something sweet for the weekend: Oreo trifle! Not only the
salad at our New Year's Eve menu was very tasty, but also the dessert went down
great! A trifle of three layers: alternating vanilla cream, chocolate cream and
Oreo cookies. Hhhmmm! I had tried a new recipe from a magazine and it worked
great.
I "slimmed down" the original recipe a bit and
replaced half of the mascarpone with Greek yogurt. It would be even leaner with
just Greek yogurt and even leaner with low-fat quark, but then I don't
guarantee the taste anymore... Using the gelatin also worked brilliantly. I
don't know about you, but then sometimes it gels too quickly, so I'm always
careful here. In this recipe, the gelatin is liquefied in warm milk, here
nothing can go wrong. In between, the cream seemed a bit runny to me, but do
not be irritated. The result was perfect - a delicate airy cream, not too
sweet! I had made the recipe for 16 people. So you can layer it in small
glasses or large glass bowls.
If you prefer it fruity: I can also highly recommend you the
raspberry trifle!!!
Recipe Oreo Trifle
Preparation time 25 minutes, plus 2 hours cooling time, for
4 persons
Ingredients
- 3 sheets gelatine
- 200 g Oreo cookies
- 200 g whipped cream
- 100 ml milk
- 125 g mascarpone
- 125 g Greek yogurt
- 2 tablespoons sugar
- 1 packet bourbon vanilla sugar
- 1 tablespoon cocoa powder
Preparation
Soak the gelatine in a little cold water for 10 minutes.
Chop the Oreos with a knife or crush them in a freezer bag to make smaller and
larger pieces. Set aside four tablespoons of cookie crumbs for garnish. Whip
the whipping cream in a bowl until stiff. Place the milk in a saucepan and heat
gently (do not boil). Squeeze the gelatin well and then dissolve it in the
milk. Mix the mascarpone and Greek yogurt in a bowl with the gelatin milk,
sugar and vanilla sugar. Then gently fold in the cream. Do not over-stir,
otherwise the mixture will not be fluffy. Divide the mascarpone mixture in half
and stir the cocoa powder into one half.
Now fill the cookies and the two creams alternately into
glasses, creating nice layers. Chill the cream in the refrigerator for two
hours. Before serving, spread the remaining cookie crumbs on top of the cream.
Enjoy your meal!