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–+ servings
Servings: 4 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...
Author: Henriette Kristiansen
Course: Dessert, Sweet
Cuisine: Danish
Keyword: Christmas, Christmas Food, Rice, Rice Porridge
Prep Time: 5 minutes
Cook Time: 5 minutes
Resting time: 10 minutes
Metric - US Customary

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.