Rye bread dessert with zefir

Cut the crusts off the slices of rye bread. Crumble the bread by hand, spread it on a baking tray, and lightly toast it in the oven. Pour the heavy cream into a bowl, add a bit of vanilla sugar, and whip it into whipped cream. Create layers in a large, beautiful serving dish. First, make a layer of the toasted rye bread, spreading it evenly across the bottom of the dish. Next, cover the bread layer with lingonberry jam, then place white zefir halves on top. Cover the zefir layer with whipped cream, and sprinkle fresh lingonberries over the whipped cream. Another layer of rye bread and lingonberry jam, but this time place pink zefir halves on top of the jam. After that, add a final layer of whipped cream. Decorate with fresh lingonberries, strawberries, blueberries, cream zefirs, and mint leaves. Let the dessert sit in the refrigerator overnight to allow the flavors to blend.
Enjoy!