Now Your Turn

Strawberry Trifle

Desserts | April 23, 2014 | By

Image

Ingredients for a Trifle

Pound Cake (home made or store bought) (can also use a sponge or butter cake or ladyfingers)

1/2 pound (225 grams) fresh strawberries, sliced

1 1/2 cups (360 ml) Vanilla  Cream

Whipped Cream

For a Whipped Cream

1 1/2 cups (360 ml) heavy whipping cream

2 – 3 tablespoons (25 – 35 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

Image

Ingredients for  a Vanilla Cream

5 egg yolks
1/2 c. sugar
2 tbsp. corn starch
2 c. milk
1 tsp. vanilla
Beat egg yolks and sugar rapidly to blend well. In saucepan, dissolve corn starch in 1/2 cup milk. Add the rest of the milk and vanilla and bring to a boil, stirring constantly. Pour gradually into egg mixture, blend well. Return to heat and boil, stirring constantly 2 minutes. Cool in refrigerator until needed.

 To assemble: In the bottom of your glass  place slices (about 1/3 inch thick) of the pound cake. Fill in any gaps with extra pieces of the cake. Pour half of the strawberry  over the pound cake.. Then pour half of the Vanilla cream over the strawberries. Top with half of the whipped cream. Repeat the layers.

 

 

 

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Georgia Bitay