Gooseberry Trifle

Rinse and clean the gooseberries, simmer with the water and 100 g of sugar cane granules for about 10 min with the lid closed on low heat, then cool.

Beat the eggs with the remaining sugar cane granules until creamy. Heat the milk.

Gradually add the hot milk to the egg mixture, stirring throughout, and heat over extremely low heat, stirring, until the cream is creamy.

Place the cream in a large enough bowl with ice cubes and stir continuously to

cool.

Line a glass bowl with the biscuits and drizzle them with Madeira wine. Pour the gooseberries on top. Place the almond macaroons on top and drizzle with Madeira wine as well.

Fill the cream over the macaroons. Place the dessert in the refrigerator for 4 hours to set.

Dice the candied fruit. Whip the whipped cream with the vanilla sugar until stiff, spread over the dessert and garnish with the fruit.

approx. 33 g fat

approx. 81 g carbohydrates

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