Pink Forest Trifle

Pink Forest Trifle

By: Racheli Krut

Prep time: 30 minutes

Yield: 8 servings

1 cup flour
½ cup sugar
2 tablespoons brown sugar or Demerara sugar
1 3.5-ounce package Tnuva Unsalted Butter cold and cut into squares

Raspberry Syrup:
2 cups frozen raspberries
4 tablespoons powdered sugar
1 tablespoon lemon juice

Cheese Mousse:
7 ounces white chocolate, melted and slightly cooled
1 8-ounce carton heavy cream
2 tablespoons vanilla instant pudding
1 teaspoon vanilla flavoring or vanilla bean paste
1 container Tnuva Quark Creamy Soft Cheese (9%)

Frozen berries, meringue cookies


1. Prepare the crumble: Preheat oven to 375 ºF and line a pan with baking paper. Place all ingredients in a food processor and pulse until you have a crumbly mixture. Spread the crumbs on the baking pan and bake for 15-20 minutes until brown. Set aside to cool.

2. Prepare the raspberry syrup: Place all ingredients in a food processor and blend until smooth. Strain and place in the fridge. Keep refrigerated until use.

3. Prepare the cheese mousse: Put the heavy cream, pudding and vanilla in a mixer bowl and beat until soft peaks form. Carefully fold in the Tnuva Quark Creamy Soft Cheese. Fold in the melted chocolate and mix until smooth.

4. Divide the mousse into two bowls. Add 3-4 tablespoons of the raspberry syrup to the mousse in one of the bowls and mix well. (Save the rest of the syrup for serving.)

5. Assemble the trifle: In the trifle bowl, arrange layers as follows: half the crumble, half the white mousse, half the frozen berries, the rest of the crumble, the rest of the white mousse, the pink mousse, and ending with the berries. Keep refrigerated. Serve with the raspberry syrup.

Tnuva Products used in this recipe: