Frozen Strawberry Trifle
- Womenscorner Desk
- September 26, 2020
Ingredients :
- 200g strawberries, hulled
- ½ x 397g tin sweetened condensed milk
- 600ml double cream
- 100ml fresh custard
- 150g strawberry jam
- 4 tbsp sherry
- 200g pack sponge fingers
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Method : Line a 1kg loaf tin with a double layer of clingfilm, leaving many overhang over the sides . Reserve a couple of strawberries for adornment and roughly chop the rest . Put the milk and cream during a large bowl. Beat with an electrical whisk until thick and holding soft peaks. Divide the mixture evenly between 3 bowls. Add the chopped strawberries to the primary bowl and stir to mix . Stir the custard into the second bowl. Stir the jam into the ultimate bowl until well combined.
Spread the chopped strawberry mixture evenly into the bottom of the tin – this may be the highest of your trifle. Pour the sherry into a flat dish. Take half the sponge fingers and dip each side within the sherry. Arrange together tightly on top of the strawberry mixture to make a solid layer of sponge fingers. Spread the custard mixture evenly over the sponge fingers. Top with another layer of the remainder of the sponge fingers dipped in sherry.
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Spread the strawberry preserves mixture evenly over the sponge fingers – this may be the bottom of your trifle. Cover with the clingfilm overhang and freeze overnight. Remove from the freezer 15 mins before serving. end up onto a dish and decorate with the reserved strawberries.
