Delicious and light dessert in cups with berry filling!

Trifles in cups are popular portioned desserts made from sponge cake and cream. The most delicious dessert trifle “Milk Girl” is a biscuit with condensed milk, raspberry confit and cream cheese. It turns out very tasty and not difficult! This amount will make 9-10 glasses of trifle (glass volume 180 ml).
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BISCUIT:
- 200g condensed milk;
- 1 egg;
- 40g butter;
- 90g flour;
- 1 tsp baking powder.
1. Add the egg and melted butter to the condensed milk and mix well. Add sifted flour with baking powder and stir until smooth.⠀
2. Place the dough on parchment and form a 20*30cm rectangle using a spatula. Bake the biscuit for about 8-10 minutes at 180°C. The finished biscuit will be light golden. Do not overcook in the oven so that the biscuit does not become dry.
3. When the biscuit has cooled, make crumbs out of it with your hands (or in a blender).
RASPBERRY CONFIT:
- 225g raspberries;
- 75g sugar;
- 1 tsp corn starch;
- 20 ml of water.
1. Mix raspberries, sugar and starch in a saucepan with a thick bottom. Place on the heat and bring to a boil, then simmer for another 1 minute and remove from heat. Transfer the confit to a sieve and grind to remove the pits. Add water and stir. The finished confit should cool down.
CREAM:
- 200g cream (33-35%);
- 100g cream cheese (can be replaced with cream);
- 80g condensed milk.
1. For the cream, all ingredients must be cold. Mix cream cheese, cream, condensed milk and beat until stiff peaks form.
2. In a glass, collect the trifle: sponge cake - cream - raspberry confit - sponge cake - cream - raspberry confit - sponge cake and strawberry decor. Of course, you can collect them in any order, as you wish. Let the dessert cool and soak a little, about 4 hours in the refrigerator, so that it tastes better, soaks and stabilizes. All is ready! Bon appetit!
00:00 - How to make a sponge cake
01:03 - Raspberry confit
01:58 - Preparing the cream
02:18 - Collecting trifle in a glass
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