Graubünden nut pastry trifle

Total time: 1hr 35m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 805 Kcal, 15g Protein, 52g Carbohydrates, 59g Fat


  • Caramelized nuts
  • 100 g sugar
  • 50 g hazelnuts, coarsely chopped
  • 3 tbsp water
  • 1.5 dl cream
  • 100 g walnut kernels, coarsely chopped
  • Shortcrust pastry crumble
  • 60 g white flour
  • 1 organic lemon, use only half of grated zest
  • 2 pinches sea salt
  • 20 g sugar
  • 40 g butter, cold, cut into pieces
  • Quark cream
  • 250 g half-fat quark
  • 1 dl cream, whipped until stiff
  • 1 tbsp sugar
  • 1 tsp vanilla sugar

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  • Caramelized nuts

    Boil the sugar and water in a wide stainless steel pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Mix in the nuts, pour in the cream, return the pan to the hob, reduce the liquid slightly over a low heat. Transfer the nuts to a bowl, leave to cool.
  • Shortcrust pastry crumble

    Mix the flour, salt, sugar and lemon zest in a bowl. Add the butter, rub by hand to form a crumbly mixture, spread onto a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove, leave to cool.
  • Quark cream

    Combine the quark with the whipped cream, vanilla sugar and sugar. Layer the quark cream, nuts and shortcrust pastry crumble in bowls or glasses, top with the crumble.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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