A beloved British dessert, using these aromatic, juicy strawberries with an intensely sweet flavour makes a delightful trifle that perfectly balances luscious flavours and textures.
This layered dessert begins with a base of moist sponge brioche cake soaked in sherry or fruit juice, which forms the foundation for an indulgent creation. Next, comes a generous layer of silky custard, offering a smooth and creamy contrast to the cake. A crown of whipped cream tops it all off, providing a light and airy finish to this decadent treat. The dessert is then adorned with the vibrant AVA Magnum® Strawberries, adding a burst of freshness to each bite. With its harmonious blend of sponge, custard, fruit, and cream, a trifle is a dessert that never fails to delight the senses, making it a timeless classic for any occasion and an exceptional dessert for the Summer!
Ingredients (Makes 4 individual trifles)
- 2 punnets of AVA Magnum strawberries
- 9mg of Agar Agar
- 1 tub double cream
- 4 slices of brioche bread
- 1 x tub of custard (or make your own)
For the BLANCMANGE (milky jelly). A plain strawberry jelly will work just as well.
- Top strawberrries from one punnet and cut in half
- In a bowl blend them till they are liquify
- To a pot add in 9mg of agar agar and the liquid strawberries
- Bring to the boil, add about 50 ml of cream to give it that milky blancmange consistency and colour
- Allow this to cool
LETS BUILD THE TRIFLE
- Slices up some strawberries
- Break the brioche into pieces and layer the brioche in the bottom of the glass
- Add the sliced strawberries around the glass using the brioche to hold the strawberries in place
- Smoosh and squish a handful of strawberries through a sieve to get some strawberry juice and pour that over your brioche (you can of course use a strawberry liqueur or fruit juice here)
- Once the blancmange is cooled (not cold) layer this over the sponge and strawberries
- Cool in the fridge for 30 minutes
- Add a layer of custard and return to the fridge for a further 30 minutes
- Chop up more strawberries and add the to double cream.
- Layer the whipped cream over the blancmange and return to the fridge ideally overnight
- When ready to serve top with fresh strawberries and decorate however you like.
These trifles will last for 3 days in the fridge but will they even last that long??!!!