If you have some leftover rice pudding, it can easily be transformed into a delightful Christmas trifle that just oozes holiday spirit. The trifle only takes a few minutes to create...
Recipe for christmas trifle with risalamande, macaroons, sherry and cherry sauce
If you have some leftover risengrød (rice pudding), you can easily transform it into a delightful Christmas trifle that exudes holiday spirit.
In the glass, you’ll find crushed macaroons with sherry combined with risalamande, cherry sauce, and chopped almonds.
This trifle tastes absolutely wonderful; the macaroons and almonds add a crunch, and the sherry provides an extra dimension to the flavor – delicious!
Use the trifle as an alternative Christmas dessert, a sweet addition to the Christmas lunch, or perhaps just for some cozy advent enjoyment in the afternoon.
The trifle takes only a few minutes to create, and it also looks beautiful on the table.
Servings: people
Christmas trifle with risalamande, macaroons, sherry and cherry sauce
If you have some leftover rice pudding, it can easily be transformed into a delightful Christmas trifle that just oozes holiday spirit. The trifle only takes a few minutes to create...
Equipment
- Kitchen Scale
- Whisk
- Bowl
Ingredients
- 300 gram Rice Porridge
- 100 gram Cream
- 25 gram Powdered Sugar
- 2 gram Vanilla Sugar
- 25 gram Almonds peeled and chopped
- 20 pcs. Macaroons
- 120 gram Sherry or port wine
- 250 gram Cherry Sauce
Instructions
- Whip the cream to a light froth and fold it together with the rice pudding, powdered sugar, vanilla sugar, and chopped almonds.
- Distribute the macaroons in 4 glasses, put 2 tbsp of sherry in each glass, and stir together with the macaroons. Then layer with cherry sauce and risalamande on top.
- Top with a bit of sauce, macaroons, and chopped almonds.
- Let it sit for 5-10 minutes so the sherry seeps into the macaroons and then serve.