Rupjmaizes kārtojums (Sweetened Rye Trifle)

Serves 4

• 150 g (5.25 oz) dry/toasted dark rye bread¹
• 100 g (3.5 oz) preserves or jam, your favorite
• 40 g (1.4 oz) sugar
• cinnamon
• 120 g (4.2 oz) sweet cream or heavy whipping cream
• 1 tsp vanilla extract

Finely grate bread and toss with 20 g of sugar and sprinkle with cinnamon to taste. Whip the cream until soft peaks, then gradually adding the remainder of the sugar and a teaspoon of vanilla until it reaches stiff peaks. Be careful not to overbeat.

In a trifle dish or in small sundae/trifle dishes, layer the ingredients in the following order: rye bread, jam, whipped cream until the dish is full or you run out! Try to end with rye bread and a garnish of whipped cream. Serve with milk.

Notes:

1. You need a traditional dark rye for this, one baked with rye flour not a rye-wheat mix. Borodinsky is a popular brand baked in Brooklyn that is shipped across the States; you can find it in Russian delis. If you don't have access to it, try using the darkest, best pumpernickel you can find. My grocer has a surprisingly good one in their bakery, yours might too, or you can try Orowheat's pumpernickel.