Black forest trifle
Rasgolla (Bangladesh)
Rasbari (Nepal)
- 200 GRAM COTTAGE CHEESE
- 3 TBSP SEMOLINA
- 150 GRAM SUGAR
- 1 TBSP ROSE WATER
- 1 TBSP ANISEED
Bring the milk to the boil sugar. Split three eggs, and add some hot milk to the three egg yolks; stir it back into the rest of the milk. Heat the mixture until it thickens, don't boil. Stir in the mascarpone and allow it to cool down; stir in the cream. In the meantime, split the remaining eggs, add the three egg whites to the other seven egg whites and beat them until fluffy. In a separate bowl, beat the 7 remaining egg yolks with the remaining sugar for three minutes and add the cacao; stir in the egg whites. Spread the mixture over two baking trays and bake 20 minutes at 165 degrees Celsius. Allow it to cool down. Take out 4 glasses or coups and cut out 3 cake circles per glass. Melt 100 gram chocolate. Put one cake circle in a glass, distribute some cherries over it, drizzle some chocolate over the cherries and pour some chocolate custard on top. Repeat this process. Add the third cake circle, pour the last custard over, chop the last 50 gram chocolate and use it for decoration, together with some remaining cherries.
Try also banana lemon trifle, whisky trifle, and chocolate trifle. Zuppa inglese is the Italian variety of trifle.
Mix the cottage cheese with the semolina and knead well. Put the mixture in the fridge for one hour. Form 20 balls out of the mixture. Bring 4 cups of water to the boil with the sugar and the rose water and poach the balls in this water until they start floating. Take them out and allow them to cool down completely. Sprinkle with anis seed. Originally, they look like balls. I made mine look like cubes - the Worldcook's expression of freedom.
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