Mini Cream Puff Dessert with Red Berry Compote

This easy layered dessert combines fluffy mini cream puffs with a sweet vanilla cream mixture and tart red berry compote. It can be assembled in individual glasses or in a serving dish and is convenient for family meals or entertaining.

Allow the dessert to chill for at least 3 hours. Preparing it the night before gives the cream puffs time to soften and makes serving easier.

Recipe details

Ingredients

• 1 package frozen mini cream puffs, about 250 g
• 250 g sour cream
• 250 g whipping cream, at least 32% fat
• 2 packets vanilla sugar
• About 360 g red berry compote

Instructions

1. Divide the frozen mini cream puffs among six glasses or arrange them closely in a suitable serving dish.
2. Whip the cream until stiff.
3. Mix the sour cream with the vanilla sugar.
4. Gently fold the whipped cream into the sour cream mixture.
5. Spread the cream mixture over the cream puffs. For individual portions, the ingredients may also be layered.
6. Spoon the red berry compote over the cream layer.
7. Refrigerate for at least 3 hours, preferably overnight, before serving.

Serving notes

The recipe can be prepared in individual preserving jars, deep dessert dishes, or a serving dish measuring approximately 28 × 20 cm. Keep the cream puffs close together when using one large dish.

Cherry or raspberry compote may be used in place of mixed red berry compote.