Strawberries ‘N’ Cream Trifle Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Strawberries ‘n’ cream trifle Recipe. Enjoy our collection of Christmas dessert recipes and learn how to make Strawberries ‘n’ cream trifle.

Peaks of whipped cream and sugar-dusted fruit sit atop spongy cubes drizzled with berry compote and mascarpone custard – yum


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

Strawberry compote

3 x 250g punnets strawberries, washed, hulled
375ml (1 1/2 cups) dessert wine
55g (1/4 cup) caster sugar

Vanilla bean custard

35g (1/4 cup) custard powder
55g (1/4 cup) caster sugar
625ml (2 1/2 cups) milk
250ml (1 cup) thickened cream
1 vanilla bean, split lengthways
250g ctn mascarpone


To make the strawberry compote, stir the strawberries, wine and sugar in a saucepan over low heat until sugar dissolves. Bring to the boil. Reduce heat to medium-low. Simmer for 5-10 minutes or until strawberries are soft but still hold their shape. Set aside to cool completely.

To make the vanilla bean custard, combine the custard powder and sugar in a medium saucepan. Whisk in the milk and cream until smooth. Add the vanilla bean. Whisk over medium-low heat until the mixture boils and thickens. Boil, stirring constantly, for 1 minute. Transfer to a heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside to cool completely. Remove and discard the vanilla bean. Fold the mascarpone into the custard.

Place half the sponge or panettone in a 3L (12-cup) capacity glass serving bowl. Top with half the strawberry compote and half the custard. Repeat with remaining sponge or panettone, strawberry compote and custard. Cover with plastic wrap and place in the fridge overnight to chill.

Top with cream and strawberry. Dust with icing sugar.

Australian Good Taste – December 2010 , Page 150
Recipe by Kerrie Ray

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