English
Deutsch
español
français
italiano
-
Newest
Zucchini salad "Mother-in-law's tongue" for the winter
Mushroom caviar from honey mushrooms with bay leaf
Onions for lula kebab
Sausages in dough on kefir
Chicken and Grapefruit Salad
Bruschetta with zucchini, tomato and bell pepper
Trifle cheesecake with dried cherries, orange and lavender flowers
Trifle is a dessert that is assembled in layers from what is on hand. Pieces of cake, biscuit crust, ready-made cookies are layered with custard or cheese cream, soaked in syrup, fruits and berries are added and decorated with whipped cream. Usually trifle is prepared in a transparent large vase, but we have prepared a portioned version.
How to cook Trifle cheesecake with dried cherries, orange and lavender flowers
Step 1
Combine cheese and powdered sugar in a bowl, beat until smooth and fluffy.
Step 2
Whip half the cream to stiff peaks.
Step 3
Combine both mixtures, transfer to an airtight container, refrigerate for 3 hours.
Step 4
Divide the chilled mixture into 3 parts, add a certain food coloring to each. Mix each part well so that the dye is evenly distributed.
Step 5
Add orange peel to the yellow mass, finely chopped dried cherries and cherry essence to the pink mass, lavender petals and lavender essence to the purple mass.
Step 6
Crumble the Savoiardi in a blender. Transfer the cream to pastry bags with a wide nozzle.
Step 7
Sprinkle savoiardi crumbs on the bottom of serving glasses, squeeze orange cream onto ¼ glass, sprinkle savoiardi again, squeeze out cherry cream, repeat the same with lavender cream.
Step 8
Whip the second half of the cream until stiff peaks, using a pastry syringe, squeeze it onto the top of the dessert. Garnish with mint.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Ossobuco with bulgur and pumpkin
Ossobucco is a piece of beef shank that is stewed for a long time with vegetables and tomato. Served on bones.
Beef knuckle
The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col
Ginger tincture
Ginger is a well-known and beloved spice. In the kitchen, only the root of the plant is used, which is rightfully considered one of the most useful natural products. Ginger tincture, when consumed in moderation, helps improve memory, restores skin co
Beef shurpa
Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of
Honey mushroom soup
Frozen honey mushrooms allow you to enjoy the taste and aroma of mushroom soup even in winter. There are many recipes with honey mushrooms and other frozen or dried mushrooms in traditional Russian cuisine. But soup with honey mushrooms, frozen whole
Khinkal in Dagestan style
Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the