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EP 26: Rhubarb Trifle

This is one of my favouriter simple springtime desserts: a sort of trifle made with Grand-Marnier soaked Amaretti biscuits, topped with a creamy mascarpone cream and stewed rhubarb. You can prepare the verrines and the rhubarb a bit ahead, but only top them with the rhubarb at the moment of serving.

You can find the recipe here. This is a recipe from my cookbook ‘Flavours of Home’.

This recipe was created as part of my “Recipes for Staying Home” show, to flatten the curve during the 2020 Covid-19 outbreak. The concept is to inspire people to cook comfort dishes with ingredients they have at home – I show basic recipes that can be adapted with all kinds of other ingredients.

 

May 15, 2020
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