Christmas is a time of calming down, but a Christmas table full of delicacies doesn’t fill itself. If you don’t particularly enjoy making 20 dishes from start to finish, here’s a dessert for you that is a) ridiculously easy to make, and b) uncompromisingly delicious and Christmasy.
The lingonberry tufle, individually assembled in a glass for each diner, is full of Christmas flavors. Layered gingerbread, caramel and lingonberries rounded with soft vanilla mousse is the best crown for a Christmas meal. Sour lingonberry and sweet caramel are a perfectly complementary pair of flavors!
The caramelized condensed milk used in this recipe is the real caramel, wonderfully thick and ah so good. This ready-made caramel can now be found in a jar on the shelves of well-stocked grocery stores, fully ready for use. Just check that the word “caramelized” is on the label. If you use condensed milk that has not been boiled in caramel, remove the jar label and boil the sealed jar for 2-3 hours.
Trifle-type desserts are a great choice for desserts in every way. They are beautiful, delicious, easy to make and can be made with just the right size sats for diners. “Orthodox” trifle also includes wetting with some alcohol, but this family-friendly version doesn’t need it!
Lingonberry trifle (4 fair portions)
200 g cranberries 100-150 g Christmas cookies
1 tablespoon condensed milk boiled in caramel
2 dl whipping vanilla foam (or whipped cream)
2 dl Greek yoghurt
2 tablespoons sugar
1 teaspoon vanilla sugar
Crush the pepper into a small crumb. Whisk in the vanilla foam (or cream) and add the Greek yoghurt, sugar and vanilla sugar to the finished foam. On the bottom of the serving glasses, apply a layer of peppercorns, on top of it lingonberries, caramel and vanilla-yoghurt foam. Repeat the layers, Garnish with all the splendor of gingerbread and lentils and serve!
