Strawberry trifle

Strawberry Trifle – a refined and delicious dessert

It's a beautiful day and you're thinking of surprising your loved ones with a special dessert? Then I invite you to discover the recipe for strawberry trifle, a layered dessert that combines the flavor of fresh fruit with the delicacy of a fine cream. This dessert is not only an excellent choice to celebrate a special moment, but also a quick and easy solution whenever you want to indulge your taste buds.

Preparation time: 30 minutes
Chilling time: 1 hour
Total time: 1 hour 30 minutes
Number of servings: 6

A brief story about trifle

Trifle is a dessert with a fascinating history, rooted in European culinary traditions. Over time, it has evolved from a simple mix of biscuits, cream, and fruit into a culinary masterpiece, with colorful layers and varied textures. This strawberry trifle recipe is based on alternating layers of sponge cake, cream, and fruit, creating a spectacular contrast of flavors and colors.

Ingredients

For the trifle:
- 400 g fresh strawberries
- A few lemon balm leaves (for flavor and decoration)
- 1 teaspoon raw sugar
- Biscuits or ladyfingers (I used cat tongues)

For the sponge:
- 3 egg whites
- 1 pinch of salt
- 3 tablespoons raw sugar
- 3 tablespoons finely ground almonds (or almond flour)
- 2 tablespoons flour
- 1 teaspoon baking powder
- 50 ml orange or lemon juice
- 2 tablespoons sunflower oil

For the cream:
- 200 ml whipped cream
- 400 g full-fat Greek yogurt (or 200 g mascarpone or cottage cheese)
- 2-3 tablespoons clove-flavored honey (a homemade product from Laura)
- 2 tablespoons raw sugar (optional, if you want a sweeter dessert)

For decoration:
- Lemon balm leaves
- Melted chocolate (for an elegant touch)

Preparation steps

1. Preparing the strawberries

Start by washing the strawberries in cold water. Remove the stems and let them drain well. Choose the largest and most beautiful strawberries for decoration, slicing them thinly. Cut the remaining strawberries, about half, into small cubes and place them in a bowl. Add a teaspoon of raw sugar and a few finely chopped lemon balm leaves, gently mixing with a spoon. Set them aside to let the flavors combine.

2. Preparing the sponge

- In a large bowl, beat the egg whites with a pinch of salt for 2-3 minutes until frothy.
- Gradually add the sugar and continue mixing until you achieve a firm meringue.
- Incorporate the ground almonds, mixing on low speed or using a whisk.
- Dissolve the baking powder in the lemon or orange juice and add it to the meringue mixture. Gently mix.
- Begin adding the flour, carefully mixing with a whisk, then add the oil.
- Pour the mixture into a baking tray lined with parchment paper and bake in a preheated oven at 150 degrees Celsius for 25 minutes. Once done, let it cool, remove the parchment paper, and cut out two circles from the sponge using a glass or a kitchen compass.

3. Preparing the cream

- In a separate bowl, mix the whipped cream with the honey and sugar until you reach the desired consistency.
- Add the yogurt and continue mixing until fully incorporated.

4. Assembling the dessert

Now comes the fun part! Take the glasses in which you will layer the dessert and place the first cut circle of sponge at the bottom of each glass. Lightly soak it with a little fresh orange juice.

- Add a third of the diced strawberries.
- Arrange the slices of strawberries and biscuits or ladyfingers (I used cat tongues), lightly soaked in orange juice, around the edge of the glass.
- On top of the strawberries, add a layer of cream, then the remaining sponge, soaking again.
- Continue alternating layers of strawberries, cream, and the remaining sponge until the glass is filled. Don’t forget to line the walls of the glass with strawberry slices for an attractive look.

Finally, place the second circle of sponge on top, soaked, and decorate with strawberry cubes, lemon balm leaves, and melted chocolate.

5. Chilling and serving

Put the dessert in the refrigerator for an hour to set and allow the flavors to combine.

When ready, serve with great enthusiasm! You can accompany this dessert with a fruit tea or a sweet white wine, which will wonderfully complement the flavors of the strawberries.

Useful tips and variations

- If you want a more intense flavor, you can add a few drops of vanilla essence to the whipped cream.
- Instead of strawberries, you can use other seasonal fruits, such as raspberries or peaches.
- You can replace the almonds with walnuts for a different taste and new texture.

Frequently asked questions

1. Can I use frozen fruit?
- Yes, but make sure to thaw and drain them well before using to avoid excess water.

2. How long can the trifle be kept?
- Ideally, you should consume it within 2 days, keeping it in the refrigerator.

3. Can I make the dessert without sponge?
- Absolutely! You can skip the sponge and focus on the layers of cream and fruit.

Now that you have gone through all the steps, all that’s left is to get started! Remember, cooking is an art, and every recipe is an opportunity to experiment and add a personal touch. Enjoy your meal!

 Ingredients: 400 g fresh strawberries A few mint leaves 1 teaspoon raw sugar Cookies or ladyfingers (I used cat tongues) For the base: 3 egg whites 1 pinch of salt 3 tablespoons raw sugar 3 tablespoons finely ground almonds or almond flour 2 tablespoons flour 1 teaspoon baking powder 50 ml orange or lemon juice 2 tablespoons sunflower oil For the cream: 200 ml whipping cream 400 g full-fat Greek yogurt (or 200 g mascarpone or cottage cheese) 2-3 tablespoons clove-flavored honey (a homemade product from Laura) 2 tablespoons raw sugar (optional, if you want the dessert sweeter) For decoration: mint leaves, chocolate