Irish Whiskey Trifle

Preparation mint sponge cake: Beat eggs, sugar and spices in a water bath. Mix and sift flour and cornstarch.

-Add mint leaves and green food coloring. Gently fold the -mixture into the egg mixture and finally gently fold in the -warm dissolved butter. Spread the mixture on a baking tray lined with parchment paper. Bake in a convection oven at 190 °C for about ten to 15 minutes.

After cooling, cut out the sponge with a ring or possibly a glass.

Preparation of vanilla pudding: Bring 200 ml of milk with the sugar and the vanilla pulp to the boil. Mix the remaining milk with the egg and the custard powder and stir into the boiling milk. Bring to the boil once. When cool, stir the cream until smooth. Fold the whipped cream into the cream.

Ingredients for the jelly: Cook 1/4 liter of yellow or red jelly according to the recipe on the package. It must not yet be dressed to pour into the dessert glasses.

Preparation sugar syrup: bring water and sugar to a boil. When cool, stir in the whiskey.

Arrangement of the dessert: First, spread the bottom of a glass with frozen raspberries. Pour in some of the Jell-O and set. Insert a slice of cut-out sponge cake and drizzle with the whiskey-sugar syrup. Now pour in the custard two to three inches thick. Place a sponge cake on top and soak with the whisky-sugar syrup.

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