How to Make Authentic Latvian Rupjmaizes Kārtojums (Rye Bread Trifle)

Simple Summary

Latvian Rupjmaizes Kārtojums is a delightful layered dessert that combines the rich flavors of rye bread with sweet cream and tangy berries, creating a unique and satisfying treat that showcases the best of Baltic cuisine.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours (including chilling time)
• Servings: 8
• Difficulty: Intermediate

Ingredients

• 300g dark rye bread, cubed
• 100g unsalted butter
• 100g sugar
• 2 tsp ground cinnamon
• 500ml heavy whipping cream
• 250g mascarpone cheese
• 100g powdered sugar
• 1 tsp vanilla extract
• 500g mixed berries (cranberries, raspberries, and blueberries)
• 4 tbsp honey
• 2 tbsp brandy or rum (optional)

Instructions

1. Preheat the oven to 180°C (350°F).

2. Spread the rye bread cubes on a baking sheet and toast in the oven for 10-15 minutes, stirring occasionally, until crisp and dry.

3. In a large skillet, melt the butter over medium heat. Add the toasted bread cubes, sugar, and cinnamon. Cook, stirring frequently, for 5-7 minutes until the bread is well-coated and caramelized. Remove from heat and let cool completely.

4. In a large bowl, whip the heavy cream until soft peaks form. In another bowl, mix the mascarpone cheese with powdered sugar and vanilla extract until smooth.

5. Gently fold the mascarpone mixture into the whipped cream until well combined.

6. In a small saucepan, combine the mixed berries with honey. Cook over medium heat for 5-7 minutes until the berries release their juices and create a syrup. Remove from heat and stir in the brandy or rum if using. Let cool to room temperature.

7. To assemble the dessert, crumble the caramelized rye bread into small pieces.

8. In a large trifle dish or individual serving glasses, create layers starting with a third of the rye bread crumbs, followed by a third of the cream mixture, and a third of the berry compote.

9. Repeat the layering process two more times, ending with a layer of berry compote on top.

10. Refrigerate for at least 2 hours or overnight to allow the flavors to meld.

11. Before serving, garnish with additional fresh berries and a sprinkle of rye bread crumbs if desired.

Chef's Notes

• For the best flavor, use a dense, dark rye bread. If unavailable, pumpernickel can be substituted.
• The dessert tastes even better when prepared a day in advance, allowing the flavors to fully develop.
• For a non-alcoholic version, replace the brandy or rum with 1 tablespoon of lemon juice.
• Leftover Rupjmaizes Kārtojums can be stored in the refrigerator for up to 3 days.

Nutritional Info

Per serving: Approximately 550 calories. This dessert is rich in complex carbohydrates from the rye bread, which provides fiber. The berries offer antioxidants and vitamin C, while the dairy components provide calcium and protein.

Serving Suggestions

Serve Rupjmaizes Kārtojums chilled as a refreshing summer dessert or a comforting winter treat. It pairs wonderfully with a cup of strong black coffee or a glass of sweet dessert wine. For a festive touch, serve in clear glass bowls to showcase the beautiful layers, and top with a sprig of fresh mint or a dusting of powdered sugar.