DESSERTS,  EGGLESS,  TRIFLES

Strawberries in a Trifle … Quite Literally So!!

2008/02/05 / 12 Comments
“That most wonderful object of domestic art called trifle…with its charming confusion of cream and cake and almonds and jam and jelly and wine and cinnamon and froth.”
Oliver Wendell Holmes
IMG 1573Dressed up with grated chocolate, melted chocolate, sliced strawberries & fresh mint leaves!

I made these in dessert cups with the leftover sponge that I had frozen. Simple & effective, a rocking good dessert in one of our favourite combinations this season…‘Chocolate & Strawberry’!! Ready in minutes, with nothing very involved, this is indeed a whimsical way of using left-overs!!

IMG 1576

A hearty trifle for Valentines…
The word “trifle” comes from the old French term “trufle,” and literally means something whimsical or of little consequence. Many puddings evolved as a way of using up leftovers and trifle originated as a way to use stale cake. A proper English trifle is make with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream.

IMG 1592

A pudding/dessert I made with a layer of strawberry spongeIMG 1673 that I reserved while making the Chocolate Strawberry Cake(pictured right). I saved a layer of the sponge because I thought the cake looked a trifle higher than I wanted it to be.

Ingredients:(Makes 4-6 strawberry trifles)
Strawberry Sponge:
Eggs – 2
Sugar – 50 gms
Cornflour – 1 tbsp
Flour – 50gms
Baking powder – 1/2 tsp
Pinch of salt
Strawberry essence – 1 tsp

Strawberry cream:
Whipping cream – 300ml
Strawberries – 100gms / reserve 1-2 for topping
Castor sugar – 1-2 tbsps
Grated chocolate,dark melted chocolate,sliced strawberries,sprinkles,mint leaves etc for topping.

collage4 Method:

  • For the sponge:
  • Line & grease a swiss roll pan or an 8″ square tin.
  • Sift the cornflour + flour + baking powder + salt 3 times. Keep aside.
  • Preheat the oven to 180 degrees C.
  • Beat the eggs & sugar well till it holds thick ribbons; about 10 minutes.
  • Beat in the strawberry essence.
  • Gently fold in the flour mix, a tbsp at a time, in figure 8 hand movements so that the beaten air doesn’t escape.
  • Turn into the prepared tin & bake for about 15-20minutes/ until done.
  • Remove from tin after 5 minutes; take off the lining & cool completely on rack.
  • For the strawberry cream:
  • Chop the strawberries into small pieces.
  • Whip the cream with castor sugar till firm. Fold in the chopped strawberries.
  • To assemble:
  • Take a round cookie cutter & cut circles to fit dessert cup. Alternatively, crumble cake roughly & line the bottoms of the cups with half the cake.

collage3

  • Put a layer of strawberry cream, followed by another layer of cake.
  • Top finally with the remaining strawberry cream.

collage4 1

  • Border the cream with grated chocolate, drizzle melted dark chocolate over the top & place sliced strawberries & mint leaves. Use sprinkles if you like.
  • Chill at least 1 hour before serving.

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In the shadow of the setting sun!

This month for Leftover Tuesdays #12, the challenge foodie Pam presents is ‘to create something for your sweetheart and if you can use up some leftover Chocolate in the process your creation with be extra sweet!’ This trifle has got to be it from me. Even the chocolate I used to border the rifle is from a left-over bar of toblerone!! Sending this off to Pam…

lot

This one is off to Zorra‘s as well for her hearty event…‘A heart for your valentine’. Do drop by her place and check out all the beautiful entries…

Posted by Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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12 Comments

  • vimmi

    2008/02/05 at 8:51 pm Reply

    I am always so amazed by ur recipes and pics. They are just wonderful Not being a baker my self, i can’t imagine how you do it. looks wonderful.

  • Purnima

    2008/02/06 at 6:16 am Reply

    I might dare to draw a close similarity bet a banana tree and goodies baked by you…nothing goes ‘waste’ in both! You are one of the top league bakers around! Smitten by the ‘Trifle’ pics, presentation n writeup!! Simply splendid!

  • familiabencomo

    2008/02/06 at 2:28 pm Reply

    OK, stale cake?!?! I loved the history lesson on the trifle and have to admit that cake has NEVER had the chance to go stale in this house.

    Simply wonderful – your photos, write up & presentation. I enjoyed every bit. If you add something about the Bake Off, then go ahead & send the URL to the comments page for the contest.

    I could learn a lot from you. Have a wonderful day!

  • Tracy

    2008/02/06 at 3:13 pm Reply

    tooth whitening
    I wish you were my valentine this year, then you would bring me some of that! I know if I tried to make it myself, it just wouldn’t work out as well.

  • Passionate baker...& beyond

    2008/02/06 at 3:34 pm Reply

    Thanks Vimmi & Purnima…I’m embarassed…really!
    FB…have to admit that I’ve never reached the ‘stale’ stage as yet! Thanks for all the good words.Lovely to meet you!! :0)
    Hey Tracy, thanks for dropping by. My daughter (almost into her teens) had a hearty laugh reading your message! Would love to make it for you!

  • Passionate baker...& beyond

    2008/02/06 at 3:34 pm Reply

    Thanks Vimmi & Purnima…I’m embarassed…really!
    FB…have to admit that I’ve never reached the ‘stale’ stage as yet! Thanks for all the good words.Lovely to meet you!! :0)
    Hey Tracy, thanks for dropping by. My daughter (almost into her teens) had a hearty laugh reading your message! Would love to make it for you!

  • Ivy

    2008/02/07 at 1:06 pm Reply

    Although there is no chance for left over sponge cake in my family but it’s good to know. Your presentation looks wonderful and surely does taste even better.

  • enza

    2008/02/08 at 2:37 pm Reply

    I’m so grateful to my father he obliged me to learn english, so now in my thirteen i can enjoy myself with u and your delightful blog.
    thanks pa!
    i saw trifle in an english cooking book and i was attracted for this kind of preparation right now i’ll work with your trifle, just waiting for spring strawberry (here in italy is still winter :()

  • SweetDesigns

    2008/02/11 at 6:47 pm Reply

    sweet, Ingenuity at its best ;)They look soo good, I could just eat it up lol. Wonderful idea!!

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