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No-cook strawberry and cream trifles recipe

No-cook strawberry and cream trifles recipe

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Seasonal strawberries mark the beginning of warmer weather, so what better way to use them than a sweet, boozy dessert? A drizzle of amaretto over strawberries and custard makes this a simple trifle for enjoying on a warm weekend. See method

  • Serves 4
  • 25 mins to prepare
  • 577 calories / serving
  • Vegetarian

Ingredients

  • 400g strawberries, 350g hulled and sliced
  • 1 lemon, finely zested and juiced
  • 2 tbsp icing sugar
  • 175g madeleines, cubed
  • 50ml amaretto (optional)
  • 300g fresh vanilla custard
  • 180ml whipping cream
  • 2 tbsp toasted flaked almonds

Each serving contains

  • Energy

    2405kj
    577kcal
    29%
  • Fat

    39g 55%
  • Saturates

    15g 76%
  • Sugars

    35g 39%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 51.2g Protein 7g Fibre 4.5g

Method

  1. Combine the sliced strawberries with the lemon juice, half the zest and 1 tbsp icing sugar in a bowl. Set aside at room temperature for 15-20 mins or until a couple of tbsp of strawberry juice have collected in the bowl.

  2. Divide the madeleines between 4 x 300ml glasses or bowls, then drizzle over the amaretto. Spoon over the sliced strawberries and any juices from the bowl. Carefully spoon over the custard on top, letting it mingle with the strawberries.

  3. Softly whip the cream and remaining 1 tbsp icing sugar to soft peaks. Spoon the cream over the custard, then top with the whole strawberries, the almonds and the remaining lemon zest.

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