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Strawberry Trifle
Created by: Howcan Team
Ingredients
- 1 pound of strawberries, hulled and sliced
- 1/4 cup of sugar
- 1 store-bought pound cake, cut into cubes
- 2 cups of vanilla custard
- 2 cups of whipped cream
- 1/4 cup of strawberry jam
- 1/4 cup of orange juice
- Fresh mint leaves for garnish
Instructions
- In a bowl, mix the sliced strawberries with 1/4 cup of sugar. Let it sit for 15 minutes to macerate.
- In a trifle dish or a large glass bowl, layer half of the pound cake cubes at the bottom.
- Drizzle the pound cake with half of the orange juice and half of the strawberry jam.
- Spread half of the macerated strawberries over the pound cake layer.
- Pour 1 cup of vanilla custard over the strawberries.
- Spread 1 cup of whipped cream over the custard layer.
- Repeat the layers with the remaining pound cake, orange juice, strawberry jam, macerated strawberries, vanilla custard, and whipped cream.
- Cover the trifle with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
- Before serving, garnish with fresh mint leaves and additional sliced strawberries if desired.
Strawberry trifle is a classic English dessert dating back to the 16th century. This luscious layered treat typically consists of sponge cake or ladyfingers soaked in sherry or fruit juice, topped with a rich custard, whipped cream, and fresh strawberries. Renowned chefs like Jamie Oliver and Nigella Lawson have put their own spin on this beloved dessert, incorporating variations such as adding jelly or using different types of berries. The best versions of this dish can be found in traditional English tearooms and upscale restaurants across the UK. The key to a perfect trifle lies in the quality of the custard and the freshness of the strawberries. For a unique twist, some chefs substitute the traditional sherry with champagne for a touch of elegance. Whether enjoyed at a quaint countryside inn or a posh London eatery, strawberry trifle continues to delight dessert enthusiasts worldwide.
30 min
8
320 calories
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