Plum trifle with ginger and vanilla cream is a delicious fall dessert. Danish gardens are blooming with plums at the moment, and they are perfect to use in such a delicious trifle. This trifle is made with a plum compote flavored with ginger, homemade vanilla cream, crushed macaroons and a good dollop of whipped cream. This delicious homemade cake cream filling can easily replace the vanilla cream and the macaroons can also be replaced with, e.g., roasted nuts. There are so many ways to make trifle. I even have another version with rhubarb, crispy oatmeal and mascarpone cream. You can make the plum compote a day in advance, but it’s best to assemble the trifle just before serving, so the macaroons so get soft. Enjoy!
450 g halved, plums without stones
50 ml water
½ vanilla pod
1 slice fresh ginger
Ca. 100 g sugar
1 tsp. corn flour mixed in a little water
250 g macaroons, crushed
Whipped cream from 200 ml cream
Rinse the plums, cut them and remove the stones. Put the halved plums in a pot of water with the vanilla pod and the ginger. Heat the plums slowly until the juice starts to seep out. Add the sugar and cook the plums on a low heat for about 5 minutes. Taste, and add a little more sugar depending on how sour the plums are. Stir the corn flour into a little water and stir that into the boiling plum compote. Let it cook for a minute. Put the finished compote in a sterilized jar and let it cool. Store it in a refrigerator until you’re going to assemble the trifle.
Layer the ingredients in 4-6 nice glasses: first macaroons, then the plum compote and then the vanilla cream. Continue with the 3 layers until you think there is enough in each glass. Top them off with a good dollop of whipped cream and some crushed macaroons. Serve immediately. Enjoy!