Pomegranate Triffle – Miss K. Says Yes

// advertising // one one Espresso pomegranate triffle is the perfect dessert for the winter. Strong espresso meets Cantuccini biscuits and combines with aromatic mascarpone cream and fruity pomegranate.

Easy to prepare, very tasty and extremely chic. There is also a version for children without coffee!

Pomegranate Triffle Miss K Says Yes - Pomegranate Triffle - Miss K. Says Yes
Espresso pomegranate triffle

Easy to prepare, tasty but not too sweet – perfect dessert!

I’m a big fan of ‘Triffels’. These layered cream-biscuit-fruit desserts that you can’t go wrong with. Something biscuit, something creamy and fruity is the (almost) perfect combination. All that’s missing is the bite, something that cracks nicely when chewed – checkpot, everything a dessert needs to have comes together in a triffle.

As practical as it is delicious: you can prepare it well and layer it up in the morning. It tastes best when everything is pulled through nicely. Splendid!

Only the pomegranate seeds should be sprinkled over them shortly before, otherwise they will discolour the cream.

If you don’t want to fill umpteen small glasses, simply layer the combination in a large glass bowl or casserole dish.

So go ahead, let’s go shopping!

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Shopping list for the espresso pomegranate triffle

These ingredients go into your shopping basket for 6 people:

  • 500g mascarpone
  • 500 g quark
  • 100 g powdered sugar
  • 2 packs of natural bourbon vanilla flavor
  • 1 pomegranate
  • 50 g almond flakes
  • 150 ml strong espresso
  • 400 g cantuccini
  • some cocoa powder for dusting

The Cooking espresso I prefer to be in my Silberthal espresso pot. Not only does it serve us loyally in the camper, it is also used at home. You need a pot of strong espresso for dessert. Set the coffee aside to cool.

Mascarpone and cottage cheese are mixed with vanilla flavor and powdered sugar and whisk loosely with a hand mixer until a smooth cream is formed.

The pomegranate cut open and remove the seeds. The best way to do this is ‘underwater’ in a bowl. Then the kernels won’t splash so much. Place in the refrigerator until ready to serve.

the Cantuccini Break through in the middle and immerse a few seconds in the cooled espresso. Immediately fish out again with a fork. Divide into small glasses so that the bottom of the glass is covered.

Then add 3-4 teaspoons of the quark cream and layer another layer of dipped biscuits on top. Fill up again with a few spoonfuls of the cream.

Finally, a few Almond flakes give on and with Cocoa powder sprinkle. Just before serving, add a teaspoon Pomegranate seeds Add.

Children’s version: instead of coffee, orange juice tastes really good!

Enjoy it and enjoy it together!

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Would like more?

Have a look around our recipe database, there are fine salads, juicy cakes and all sorts of goodies waiting for you for every celebration!

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