Ingredients
Method
- Place the rye breadcrumbs in a dry skillet over medium-low heat. Toast gently, stirring frequently, until dry and fragrant.
- Add approximately 50 g of the sugar, the vanilla sugar, and cinnamon. Continue toasting briefly until the crumbs are aromatic and the sugar is well distributed. Remove from the heat and allow to cool completely.
- If your cranberry preserves are particularly thick, stir them until smooth and easily spreadable.
- Whip the heavy cream with the remaining 50 g sugar until it forms soft-to-medium peaks.
- Spoon a layer of the toasted rye breadcrumb mixture into the bottom of a glass serving bowl or individual dessert glasses.
- Add a layer of cranberry preserves, followed by a layer of whipped cream.
- Continue layering the rye crumbs, cranberry preserves, and whipped cream until the ingredients are used.
- Finish with whipped cream and a small sprinkling of toasted rye crumbs.
- Refrigerate for about 1 hour before serving to allow the layers and flavors to come together.
Notes
About the original recipe: The cookbook specifies rupjmaize—dark Latvian rye bread. For the closest flavor, use a dense, slightly tangy dark rye bread, allow it to dry, then grate or process it into coarse crumbs.
Cranberries: The original calls for dzērveņu ievārījums (cranberry preserves/jam). Lingonberry preserves would also work beautifully if cranberry jam isn't available.
Cranberries: The original calls for dzērveņu ievārījums (cranberry preserves/jam). Lingonberry preserves would also work beautifully if cranberry jam isn't available.