Individual Strawberry Trifles Recipes

Steps:

• In a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat; stir in orange juice. Cool to room temperature., In four dessert glasses or bowls, layer with strawberries, cake cubes and chocolate mixture.

Steps:

• In a small shallow casserole dish, toss the strawberries with vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
• In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip until stiff peaks. Set aside.
• Using a serrated knife, slice pound cake lengthwise into 1/2-inch thick slices. You will only need 4 slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up 2 high ball glasses and place 1 cake circle in the bottom of each. Brush cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Use remaining cake, cream and strawberries to create a more humble trifle dish.
• Cover trifles with plastic wrap and refrigerate for impromptu indulgence, Keeping in mind that it will store for up to 2 days.
• To serve, remove and discard plastic wrap. Grate amaretto cookie on top and sprinkle with demerara sugar.

Steps:

• Preheat the oven to 180 degrees Celsius. Grease and line the base of a 20 cm round cake tin. Whisk the two eggs and 60g sugar with a handheld whisk until pale and fluffy. Fold in the flour well, being sure to scrape to the bottom. Pour the mixture into the tin and bake for 10-12 mins.
• Prepare the jelly with the water. Cut out rounds of your sponge and place in the bottom of the trifle dish. Pour over all of the prepared jelly. Leave in the fridge for 6+ hours, preferably overnight. If you are in a rush, freeze for 1 hour then place in the fridge until set.
• Make the custard. Whisk together the egg yolks and 30g sugar. Heat the milk until almost boiling, then gradually pour over the yolks and sugar. Whisk in 2 tbsp cornflour. Return to the heat and whisk on low for 10 minutes until the custard is thick. Leave to cool for 30 minutes then pour over the jelly sponge. Place in the fridge to chill.
• Remove the trifle from the fridge when cool. Whip the cream to soft peaks, and spread over the trifle. Decorate with the toppings in a decorative pattern. Chill for 2+ hours before serving with a large spoon.

Steps:

• Cut the cake vertically into halves.
• Slice the cake into fingers.
• Prepare topping mix as per instructions on the packet but using skimmed milk, or if using fresh cream, whip until stiff.
• Layer half the cake pieces, yoghurt, whipped topping, strawberries and kiwi in a 2 quart serving bowl.
• Repeat layers and sprinkle with almonds.
• Garnish with whole strawberries, if desired.
• Refrigerate for atleast 2 hours.
• For an alternative taste, grate the rind of an orange and a lemon and sprinkle over the sponge.
• Use orange flavoured yoghurt and top with tinned mandarines instead of strawberries.

Steps:

• Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
• Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.

Steps:

• Wash, hull and slice your strawberries and set aside.
• Using a serrated knife cut the pound cake into 1/2 inch slices and then each slice into thirds. Set aside.
• Pour all the cream in a large bowl and add the juice of 1/2 a lime. Whip either manually or with a mixer until stiff peaks form.
• Using a spatula, about a cup at a time slowly fold in the mango pulp until fully incorporated (the cream will soften but retain body).
• Now, here's hoping you have a large, deep glass dish of some sort! Begin with a layer of poundcake, layer tightly but now so tightly that they're smashed. If you're using alcohol pour about 1/3 to 1/2 a cup of the alcohol over the cake and allow to soak inches
• Then put a layer of strawberries on the cake. Next place the sliced strawberries around the perimeter of the cake and against the glass with the narrow end up.
• Now spoon a generous amount of the Mango Fool over the strawberries. Then a layer of cake, alcohol, strawberries, Fool and so on until you reach the top of your dish.
• At this point I like to decorate with some mint leaves or strawberries on top.
• Chill for about an hour and serve!