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Quick Strawberry Trifles
Serves 4
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Time to prep 20 minutes, plus 15-20 minutes steeping time for strawberries
Time to cook None
There's little point in making your own sponge for these trifles as it gets squished and squashed in the glasses. I buy mine freshly made by the supermarket! Don't leave out the grog - it makes them! | |
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Ingredients
2 punnets (about 500g) strawberries, hulled and sliced (should yield 3 cups sliced strawberries)
3 Tbsp caster sugar
7oz cream
Finely grated zest 1 lemon
1 Tbsp lemon juice
5 1/2 oz trifle sponge, or light egg sponge cake, cubed
4 Tbsp Cointreau, Grand Marnier or dry sherry
¼ cup slivered almonds, toasted
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Method
1 Put the strawberries in a bowl with 2 tablespoons caster sugar. Mix carefully then cover and leave at room temperature for 15-20 minutes, until the juices run.
2 Whip the cream with 1 tablespoon sugar until it is holding shape, but don't make it stiff and buttery, then fold through lemon zest and juice.
3 Assemble trifles in glasses, putting in layers of sponge splashed with liqueur, or sherry, cream and strawberries. Finish with cream and strawberries on the top and sprinkle over a few toasted almonds. Serve immediately, or cover with plastic food wrap and chill for up to 1 hour before serving.
Photo Credit: Aaron McLean
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