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Strawberry shortcake trifle
Strawberry shortcake trifle
Light, colorful and irresistibly fruity, these verrines are an ode to freshness and indulgence. Inspired by the famous British trifle, they finely blend layers of juicy fruit, smooth cream and soft cookie for a dessert that's both simple and refined. Ideal for ending a meal on a light note, or for wowing your guests at snack time, these verrines reinvent a great classic with a modern twist.
| Category | Dessert |
| Preparation time | 10 mn |
- 250 g strawberries
- 250 g mascarpone
- 8 speculoos
- 35g Bird's Custard Powder
- 5 tbsp caster sugar
- 2 tbsp milk
- 2 lemons, yellow
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Preparing the strawberries
Wash, hull and chop the strawberries.
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Prepare the cream
Mix the mascarpone in a bowl with the sugar and lemon juice. Crush the cookies.
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Preparing the custard
1) Place 2 tablespoons (35g) of Custard Powder and one to two tablespoons (15g-35g) of sugar in a bowl. 2) Mix until smooth with 2 tablespoons of milk. 3) In a saucepan, heat the remaining milk until almost boiling, then pour into the custard mixture and mix well. 4) Return to the pan and, over low heat, bring to the boil, stirring constantly.
MICRO-ONDE (750W): Follow steps 1 and 2 above. 3) Add remaining milk and heat at maximum power for 6 minutes, stirring halfway through. 4) Let stand 1 minute before serving.
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Finishing touch
Divide half of the mixture between the bottoms of glasses or verrines. Add mascarpone, strawberries and a little custard. Repeat the operation, finishing with the mascarpone. Chill for at least two hours before serving.
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Article rédigé par Clervie.P
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