Berry and apricot trifle
1 lemon pound cake, about 400 g (homemade or store-bought)
125 ml of orange juice
200 g heavy cream
2 cups of fresh sheep’s milk cheese
2 cups of sheep’s milk curd cheese
80 g powdered sugar, sifted
1 packet of vanilla sugar
1 pack of apricots filled with fresh cheese
About 500 g of fresh berries (raspberries, strawberries, …)
Cut lemon pound cake into thin slices. Take fresh sheep’s milk cheese from packet, drain, place in a bowl and mix with sheep’s milk curd cheese and powdered sugar until smooth, then mix in vanilla sugar.
Whip heavy cream until stiff and gently fold into cheese mixture. Layer some of the cake slices into the bottom of a casserole dish or bowl and drizzle with a little orange juice.
Top with half of the fruit (depending on their size, the fruit may need to be cut) and then spread with half of the cheese mixture. Repeat layers in the same order: cake, orange juice, fruit and cheese mixture.
Garnish top of trifle with some of the berries, cover and store in the fridge until ready to serve (best overnight).
Preparation time: approx. 20 min.
cooling time: overnight
Level of difficulty: easy