Strawberries in a Trifle … Quite Literally So!!

Deeba @ PAB

16 years ago

“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

Dressed 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!!

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.

A pudding/dessert I made with a layer of strawberry sponge

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.

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.

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

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.

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…

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…

Share this: