Latvian Rye Bread & Sour Cream Trifle
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Recipe Intro From nomante.potante
This Latvian Rye Bread & Sour Cream Trifle is a traditional dessert that balances the deep, slightly tangy flavor of toasted dark rye bread with rich, creamy mascarpone and sour cream. The addition of berries adds a refreshing contrast, making this dish light yet indulgent. With layers of crispy, caramelized bread and velvety cream, this dessert is a staple in Latvian cuisine and a must-try for lovers of unique, European-inspired sweets.
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Recipe Card
ingredients
For the Toasted Rye Bread:
- 2 cups (200 grams) dark rye bread (without seeds or caraway)
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter
ingredients
For the Cream Layer:
- 1 cup mascarpone cheese (or ½ cup heavy whipping cream, whipped)
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
ingredients
For the Berry Layer:
- 1 cup strawberries (or other berries), mashed or blended
Method
Step 1
Cut the dark rye bread into small cubes or pulse it in a food processor until crumbly.
Step 2
In a pan over medium heat, toast the bread with sugar and butter for about 6 minutes, stirring occasionally, until the sugar melts and the bread turns slightly crispy. Remove from heat and let it cool.
Step 3
In a medium bowl, whisk together mascarpone, sour cream, sugar, and vanilla extract until smooth.
Step 4
If using whipped cream, whip it separately before folding it into the mixture.
Step 5
Mash or blend strawberries into a purée for a smooth fruit layer.
Step 6
In serving glasses or a trifle dish, start with a layer of cream (about 1 tablespoon per serving).
Step 7
Evenly distribute toasted rye bread, berry purée, and more cream in layers, repeating until all ingredients are used.
Step 8
Cover with plastic wrap and refrigerate for at least 3 hours to allow the bread to soften and absorb moisture.
Step 9
Garnish with fresh berries or a dusting of cocoa powder before serving.