Trifle with Matcha Whipped Cream and Chestnuts

For trifle with matcha whipped cream and chestnuts, in a bowl mix maroon cream and puree with soft butter and alcohol of choice until smooth. Pour finished mixture into a piping bag fitted with a star-shaped nozzle and refrigerate for at least one hour.

Whip cream with vanilla extract until stiff, then stir in tea powder and mascarpone, finally powdered sugar.

Break meringues into coarse pieces. Fill dessert glasses with two tablespoons of maronin cream each, top with a layer of meringues and a layer of matcha cream. Top each with a second layer of meringues and matcha cream, and finally garnish with maroni cream.

Image and recipe courtesy of Hädecke Verlag taken from: “Matcha – der grüne Genuss” by Lene Knudsen, ISBN 978-3-7750-0685-9, Hädecke Verlag Photo © David Japy from “Matcha” by Lene Knudsen, Hachette Livre-Marabout / Hädecke

Preparation Tip:

High quality vanilla extract is made from real vanilla. Depending on the quality, 1 tsp. vanilla extract replaces the pulp of one vanilla pod.

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