Quick Strawberry Trifle

2013-05-26
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Ingredients

  • 250 – 500g fresh strawberries
  • 300g frozen strawberries
  • 3 – 85g packets of strawberry flavoured Jelly Crystals
  • 800ml boiling hot water
  • 300ml thickened cream (whipped)
  • 200g sponge fingers (Italian Savoiardi biscuits)
  • Mint for decoration (optional)

Method

You will need a clear bowl/dish that would hold no less than 2 liters of liquid.   In the meantime make up the jelly by dissolving the crystals in boiling hot water stir till all jelly crystals have dissolved.  Let it cool. Use as much of the fresh strawberries listed in the ingredients as desired for the final stage but wash and remove the stalks from strawberries first and set aside to drain until needed.

When jelly is nearly cooled (still runny) dunk the sponge fingers one by one into it and place it in a circle inside the bowl/dish like forming a boarder. Place the frozen strawberries into the remainder jelly mix it lightly then pour the whole jelly mixture into the bowl but making sure the boarder of sponge stays intact and now let it set in the fridge.   Beat/whip the cream till thickened forms hard peaks, leave it to chill. When the jelly has set top it up with the cream and smooth the top then place it back into the fridge. Finally before serving arrange or simply place the washed strawberries on top of the cream followed by a garnish of mint leaves as desired.

Variations and Suggestions

This dish was created for my grand daughter Arlene’s 7th birthday keeping it simple and healthy while producing the stunning colours of the strawberries and cream being Arlene’s favourite. You’ll notice that I did not use any custard on top of the jelly like I would have traditionally when making my mum in-law’s trifle but you may do so if wished. This dish is simple and great for Children’s party especially when the fresh strawberries are going cheap.  This dish can be made halal or kosher by replacing the jelly crystals with a seaweed base gelatin.  This is a quick dessert when fresh strawberries are in abundance and the time is of the essence. 2 tablespoons of castor sugar can be added to the beaten cream if desired however the bought jelly crystals are usually sweet enough. Instead of strawberries as a topping/decoration you may decorate it with chocolate frogs or alike when serving at children’s party.

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