Ingredients
For the trifle:
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Trifle sponge 160 g
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Madeira 100 ml
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Strawberries 400 g
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Whole milk 300 ml
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Double Cream 600 ml
Preparation
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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.
