How to cook British Trifle

Dessert, which later became known as word Trifle, appeared in Scotland as many as in 1596. Then he prepared a little differently and called him "ful", meaning "fool" (meaning that to cook it - a couple of trivia). When the dessert were added the egg and bread soaked in alcohol, he was named the Trifle. Cognac in this recipe can be replaced with brandy, rum or your favorite liqueur. 

Ingredients 

• 300g biscuit pastry (ready sponge cake)
• 650 g strawberries
• 500 g mascarpone
• 1 cup cream
• 250 g chocolate (white)
• 100 ml brandy
• 250 g peaches (canned)
• 3 pieces of kiwi 

Preparation 

Biscuit cut into small pieces, put in the bottom of the wide glasses, soak cognac and leave for 10 min. Kiwi clean, cut into circles. With peaches drained juice, pulp cut into slices.

Strawberries cut into thin slices. Together with the fruit to put on a biscuit. Cream connect with mascarpone, a good whip, 3/4 white chocolate broken into pieces and melt in a water bath.

Half pour melted chocolate sponge cake with fruit and strawberries. The remaining chocolate add to the mascarpone and cream, mix well. The rest of the chocolate rub on a coarse grater.

Put layers of sponge cake and the remaining fruit, pour the resulting mixture, sprinkle with chopped chocolate. Place the dessert in the refrigerator for 30 minutes and serve.

Bon Appetit!