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Strawberries 'n' cream trifle
Strawberries 'n' cream trifle
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Delectable berry compote and mascarpone custard drizzle over spongy cubes topped with whipped cream and sugar-dusted fruit. Delicious!
Ingredients:
  • 1kg bought sponge cake or panettone, cut into 2-3cm pieces
  • 300ml ctn thickened cream, whipped
  • Strawberries, washed, hulled, halved, to decorate
  • Pure icing sugar, to dust
  • 3 x 250g punnets strawberries, washed, hulled
  • 375ml (1 1/2 cups) dessert wine
  • 55g (1/4 cup) caster sugar
  • 35g (1/4 cup) custard powder
  • 625ml (2 1/2 cups) milk
  • 250ml (1 cup) thickened cream
  • 1 vanilla bean, split lengthways
  • 250g ctn mascarpone
Instructions:
  • In a saucepan, gently combine the strawberries, wine, and sugar over low heat until the sugar completely dissolves. Bring the mixture to a boil, then lower the heat to simmer for 5-10 minutes until the strawberries are tender while retaining their shape. Allow the compote to cool fully before using.
  • For the vanilla bean custard, in a medium saucepan, mix the custard powder and sugar. Stir in the milk and cream until smooth. Add the vanilla bean. Cook over medium-low heat, whisking until it thickens and boils. Boil while stirring for 1 minute. Transfer to a heatproof bowl and cover with plastic wrap. Let it cool fully, discard the vanilla bean, and fold in the mascarpone.
  • Layer half of the sponge or panettone in a 3L (12-cup) glass bowl. Add half of the strawberry compote and half of the custard. Repeat with remaining ingredients. Cover with plastic wrap and refrigerate overnight to chill.
  • Drizzle with cream and garnish with fresh strawberries. Sprinkle with icing sugar for a beautiful finish.

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