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Strawberries 'n' cream trifle

  • 0:45 Prep
  • 0:15 Cook
  • 8 Servings


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Top with cream and strawberry. Dust with icing sugar.

Source: taste.com.au


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