Fresh Strawberry Trifle
This enchanting dessert is perfect for any occasion, offering a delightful blend of sweetness and creaminess in every spoonful.
Ingredients
- 150 g Instant Bird’s custard, (2 x 75g packets)
- 350 g finely chopped white chocolate
- 12 trifle sponges
- 6 tbsp strawberry jam, Little Scarlet
- 350 g fresh ripe strawberries, sliced
- 750 ml double cream, lightly whipped with a bit of icing sugar and vanilla extract
- 12 strawberry halves
- 150 g grated white chocolate
Instructions
- Make the custard according to the manufacturer's instructions. Once thickened, whisk in the white chocolate and mix well until melted.
- Slice the sponges in half horizontally and spread evenly with the strawberry jam.
- Replace the top, cut into small cubes, and place half in the bottom of a large bowl.
- Sprinkle over half the strawberry pieces and cover with half the custard/chocolate mix.
- Add the rest of the sponge, then the rest of the strawberries, and top with the rest of the custard.
- Chill thoroughly, preferably overnight.
- When ready to serve, whip the double cream, icing sugar, and vanilla together; do not over-whip.
- Pile into the set trifle.
- Sprinkle with plenty of grated white chocolate and decorate with piped rosettes of cream and halved strawberries.
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Nutrition
571
Calories
38G
Fat
23G
Saturates
33G
Sugars
109G
Salt
7G
Protein
54G
Carbs
1G
Fibre
ⓘ UK Government Reference Intakes (RIs).
