Trifle
Preparation in 20 minutes
Ingredients
2 boxes of Chocolune
250 g mascarpone
3 eggs
3-4 tbsp icing sugar
2 tbsp orange juice
2 tsp orange zest
50 g candied orange peel
Preparation
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Separate the eggs.
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Beat the egg yolks with the sugar and mascarpone until fluffy.
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Beat the egg whites until stiff.
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Carefully fold the egg whites into the mascarpone cream.
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Carefully add the orange zest, candied orange peel and orange juice.
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Spread one quarter of the mascarpone cream on the bottom of a glass bowl and cover with Chocolune.
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Spread another layer of the cream and cover with a layer of Chocolune. Repeat this process until there are no biscuits or cream left.
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Chill the trifle for a couple of hours (preferably overnight).