Recipe by Mia in Germany
This is a dessert with the typical German ingredient pumpernickel bread. It could be called a German version of tifle, and there are several variations of it. If you don't have pumpernickel bread, you can also use any other dark stale bread, as long as it's a hearty, slightly sweet one. For the raspberry schnaps you can also use kirsch or Chambord. If you can get hold of vanilla sugar, use 2 tablespoons of it or more to taste. This dessert is not very sweet! Cooking time is resting time.
Top Review by BecR
What an unusual, different dessert--we loved it!! Used a mixture of fresh and frozen berries (they were a bit tart, so I sprinkled a little sugar on them), real German pumpernickel, and opted for the Kirschwasser (I added some to the Chantilly whipped cream as well as to the pumpernickel-chocolate mixture, and so glad I did!). Delicious! The yogurt and whipped cream combination was ingenius -- why didn't I think of that. Not an uber-sweet dessert, and one which my diabetic DH didn't feel too guilty eating. Can't wait to make the Blushing Maid again for family and friends, I think this would be especially great following a German style dinner. Thank you so much for sharing your recipe with us, Mia in Germany! Made for More Than Sauerkraut & Dumplings in the German Forum. Cheers! Becky
- 10 ounces raspberries, frozen
- 3 slices pumpernickel bread
- 2 ounces dark chocolate, chopped
- 2 tablespoons Chambord raspberry liquor, or
- 2 tablespoons cherry juice
- 1⁄2 cup whipping cream
- 10 ounces yoghurt, plain
- 2 tablespoons sugar
- 1 tablespoon vanilla
Directions See How It's Made
- Thaw the raspberries a little (they should not become too soft!).
- Process the pumpernickel or bread to coarse crumbs, mix with chopped chocolate and put into glass bowl and soak with schnaps or juice.
- Whip cream until stiff.
- Cream yoghurt with the sugar and vanilla (or vanilla sugar).
- Fold in whipped cream.
- Pour yoghurt cream over soaked bread crumbs.
- Top with raspberries and refrigerate for one hour or so (it tastes better if it's a bit soaked through).