Shopping list
a packet of strawberry Jelly
500g strawberries (keep 10 small ones aside)
+/- 400g chocolate brownies
300 ml double cream
On Sunday morning there is plenty of time to make this delicious summery strawberry trifle, then it will be just right tonight. Yesterday we already baked the brownies, so we keep those at hand. In the original recipe cassis syrup is dripped over the brownies and a portion of the jelly is also mixed in the strawberry purée. We think it's a bit too much additional sweetness, but you decide what you would prefer. The trifle is quickly made and it is a special dessert, a fun treat for the summer vacation!
How to make a Summery Strawberry Trifle
Measure 500 ml water then pour it in a saucepan.
Turn the heat on high and bring the water to the boil.
Pour the jelly powder in the boiling water and stir it in.
Stir until the powder is completely dissolved and the jelly is clear.
Rinse the pudding mold under the tap with cold water.
Then pour the strawberry jelly in the mold.
Place the jelly for 3 hours in the fridge to set.
Whisk the cream but not to stiff then divide it between 2 bowls. Leave the whipped cream in bowl 1 white.
Tap the jelly out of the mold on a cutting board then slice it into cubes.
Purée the strawberries.
They need to be smooth and fluid.
Rub the purée through a sieve.
Fill the dish with a layer of brownies.
Then a layer of jelly cubes on top.
Cut 5 from the 10 strawberries in four then put them on top.
Cover it with a layer of white cream.
Stir the strawberry purée into the whipped cream in bowl 2.
Spread a layer of brownies and one of jelly on the white cream.
Top the trifle with pink cream and the final 5 strawberries.
Enjoy your Sunday!