Layered trifle glasses with fruit compote

Ingredients

Crunchy base:

• approx. 120 g chocolate muesli with no added sugar
• 1 tablespoon tahini
• a pinch of ground vanilla

Fruit layer:

• 250 g forest fruit mix (fresh or frozen)
• 1–2 teaspoons of honey (depending on the acidity of the fruit)
• juice of half a lemon
• 1 teaspoon cornstarch + a little water

Light cream:

• 200 g semi-fat cottage cheese
• 80 g mascarpone or 5% Greek yogurt (lighter option)
• 40 g melted white chocolate

Dark cream:

• 200 g semi-fat cottage cheese
• 80 g mascarpone / Greek yogurt
• 30–40 g melted chocolate
• optional: tablespoon of cocoa (if you are also using white chocolate)

Method

1. Briefly toast the muesli in a dry frying pan, remove from the heat and stir in the tahini and vanilla. Allow to cool slightly – this will create a fragrant, delicately creamy crunch.
2. Place the forest fruits in a small pot, add honey and lemon juice, and simmer briefly. Mix the starch with a little water, add to the fruit, and allow to thicken slightly. If you want a smoother texture, you can briefly blend the sauce.
3. For the light cream, mix the cottage cheese with mascarpone (or yogurt) and stir in the melted white chocolate.
4. Prepare the dark cream in the same way – just add cocoa powder.
5. Then we just layer it into glasses: first the dark cream, then a little muesli, followed by a layer of fruit, light cream, and repeat. Top with a final spoonful of fruit and a little crunch.
6. Leave to cool in the refrigerator for at least half an hour – or serve immediately if you want a more "creamy" effect.