Strawberry Trifle
A twist on a classic trifle. Uplifted with Carte D'Or Crème Brûlée filling These trifles can be used as a dessert or a tea time treat for residents or visitors..
Vegetarian
Dairy
Autumn
Summer
Desserts
Ingredients
Strawberry Trifle
−
+
£4.2
For the trifle:
Trifle sponge
/g
160.0 g
0%
Madeira
/ml
100.0 ml
0%
Strawberries
/g
400.0 g
0%
Whole milk
/ml
300.0 ml
0%
Double Cream
/ml
600.0 ml
0%
Carte D’Or Crème Brûlée / Crème Caramel 1250g
/g
75.0 g
0%
/
For the trifle:
-
Trifle sponge 160.0 g
-
Madeira 100.0 ml
-
Strawberries 400.0 g
-
Whole milk 300.0 ml
-
Double Cream 600.0 ml
Preparation
-
For the trifle:
- Break up the sponge fingers and place them in the bottom of the glass, then soak them with the madeira.
- Wash and dice the strawberries, and place on top , keep some back for decoration.
- To make the brulee filling, place the milk and300ml cream in a pan and bring to a simmer, remove from the heat and whisk in the CARTE D'Or Crème Brulee mix.
- Allow to cool slightly.
- Then Pour over the strawberries and refrigerate to set
- Whip the remaining cream and caster sugar to soft peaks and pipe using a star nozzle, on top of the set brulee then decorate with the remaining strawberry pieces. and toasted almonds.
