Trifle Taste of Christmas

1 . Stage

Defrost the cranberries and put them in the bowl of a food processor. Sprinkle with sugar - no more than half a cup per 300 g.

2 . Stage

Pulse until smooth. Place the cranberries in a bowl.

3 . Stage

Next, in the bowl of the combine, place the broken pieces of cookies. I used homemade gingerbread cookies. If the cookies are store-bought, you can add a pinch of ground ginger. Pulse the cookies into crumbs. Transfer the cookies to a separate bowl.

4 . Stage

Wash and dry the bowl of the food processor. Pour the well-cooled cream into the bowl and attach the whisk attachment.

5 . Stage

Whisk the cream for about 10 seconds, then pour in the remaining sugar mixed with the vanilla and whip until it is creamy, about 30-40 seconds. Do not beat into the butter!

6 . Stage

Prepare a crème de la crème or glass. Place a layer of cookies, cover with a layer of grated cranberries and top with a layer of whipped cream. Alternate layers up to the top of the glasses. The top layer, of course, should be the cream. Keep the dessert in the refrigerator until serving. You can enjoy the dessert in half an hour, but the longer it takes, the more soaked the dessert will be.

7 . Stage

Decorate the dessert with cranberries on top and serve. P.S. You can also make this dessert as a cake. Instead of cream, you can use sour cream whipped with sugar, put the dessert in the same layers, but in a rectangular form. Put it in the fridge for at least 5-6 hours. Before serving, sprinkle cookie crumbs on top and decorate to taste.