- For the trifle
- 400 grams black Currants
- 40 grams sugar
- 300 grams Yogurt (0.1% fat)
- 100 grams Whipped cream
- 150 grams Ladyfinger
- 4 tablespoons Crème de cassis
Rinse currants and pat dry.
Puree half of the berries with sugar and stir into the yogurt. Whip cream until stiff and fold into the mixture.
Coarsely crumble ladyfingers and place in dessert glasses. Drizzle with 1 tablespoon Cassis. Layer the remaining berries and yogurt cream in the glass. Chill for about 3 hours.
Just before serving, top every glass with 1 tablespoon freshly whipped cream. Sprinkle with grated chocolate and garnish with a few lemon balm leaves.