Rye Bread Berry Cream Trifle
This rye bread trifle layers golden toasted rye bread with fluffy whipped cream and a tart cranberry raspberry jam for a dessert that’s creamy, jammy, and lightly nutty all at once. The roasted rye adds structure and depth, while the sugar-free sweetener keeps the sweetness balanced without overpowering the berries. It’s a simple layered dessert that feels rustic yet elegant — perfect for holidays, brunch gatherings, or anytime you want something a little different from the usual cake-based trifle.
Equipment
- a food processor (optional)
- a mixer
- an oven
Ingredients
- 7-8 slices rye bread
- 2 cups whipping cream
- 1.5 cups cranberry & raspberry jam (or plain cranberry jam)
- 2.5-3 tablespoon powdered sugar-free sweetener
Instructions
- Crumble the rye bread into small pieces and spread them on a lined baking tray. Toast at 320°F (160°C) for about 15 minutes, or until dry and lightly crisp.
- Let the bread cool completely, then pulse it in a food processor until crumbly. If you don’t have a food processor, simply crumble the bread by hand (preferably before baking).
- Whip the cream with the sweetener until stiff peaks form.
- Assemble the dessert in a serving dish (typically a clear glass or bowl). Begin with a layer of whipped cream, then crumbled bread, and finally berry jam. Repeat the layers until the dish is full. Finish with a layer of whipped cream and garnish with fine bread crumbs and fresh berries. Refrigerate overnight before serving.
Notes
- Use your favorite jam, with a slight savory edge, not overly sweet.
- If you don't have a food processor, start by crumbling the bread by hand as finely as possible, then roast the crumbs in the oven.
