When I was researching Latvian foods, I came across this layered dessert. It fascinated me because I’ve never heard of using rye bread in a sweet dish like this. When sweetened with sugar and cinnamon, it almost tastes like graham crackers. The original recipe I found called for cranberries instead of raspberries, but according to Wikipedia, “Raspberry, strawberry and apricot are each favorite preserves for preparing Rupjmaizes kartojums among Latvians, as are the more peculiarly Latvian aronia, sea buckthorn, lingonberry, rose hip andred currant varieties.”
If I were to make it again, I think I’d layer it in parfait glasses to get the full effect.
- 10 slices coarse rye bread, dried
- 4 Tbsp. sugar
- 1 Tbsp.cinnamon
- ½ tsp. vanilla
- 1 container mascarpone cheese
- 3 Tbsp. cream
- 1 can (I used SOLO) raspberry filling
- Combine rye bread, sugar, and cinnamon. In a medium-sized bowl, combine cheese and cream. Whip until smooth. Layer in parfait glasses or a trifle bowl and chill well, or overnight to let the flavors meld.
Thanks, Russian Season!