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Honey and rye trifles recipe

Honey and rye trifles recipe

1 rating

This honey and rye trifle recipe, from cookbook author Zuza Zak, will really please your palate this Christmas with its subtle, sweet flavour. See method

  • Serves 6
  • 20 mins to prepare and 20 mins to cook
  • 621 calories / serving
  • Vegetarian


  • 200g soft prunes, halved
  • 180ml amaretto
  • 300g rye bread, blitzed into crumbs
  • 80g soft light brown sugar
  • 2 tsp ground cinnamon
  • ½ tsp ground cloves
  • 2 medium eggs, separated
  • 2 tbsp icing sugar
  • 2 tbsp clear honey, plus extra to serve
  • 250g mascarpone
  • 250g quark
  • 20g flaked almonds, toasted
  • 30g white chocolate, finely sliced to shards

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    14g 72%
  • Sugars

    53g 59%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 75.2g Protein 15.3g Fibre 7g


  1. Put the prunes in a bowl, cover with the amaretto and set aside to soak for 20 mins. Drain, reserving the amaretto, and set aside.
  2. Meanwhile, mix the breadcrumbs, brown sugar and spices, then put half in a large, dry frying pan. Toast over a low heat for 7-8 mins, stirring constantly, until crisp. Repeat with the remaining breadcrumbs, sugar and spices; set aside to cool.
  3. Put the egg yolks and icing sugar in a large bowl and beat with an electric whisk for 3-4 mins until fluffy. Stir in the honey, then whisk in the mascarpone and quark, a little at a time, until fully incorporated.
  4. In a separate non-plastic bowl, use an electric whisk to whisk the egg whites for 2 mins to form stiff peaks. Gently fold into the mascarpone mix and stir until fully combined.
  5. Divide half the breadcrumbs between 6 glasses. Top with 1 tbsp prunes, ½ tbsp amaretto and 2 tbsp mascarpone mixture. Repeat the layers, reserving 2 tbsp breadcrumbs. Top with the almonds, chocolate shards, reserved breadcrumbs and a drizzle of honey.
See more Christmas desserts

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