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Strawberry dessert with sponge cake

Strawberry Sponge Cake Trifle

Sweet tooths will be thrilled! A simple recipe even for picky eaters! Strawberry trifle is a classic English dessert. It's popular for good reason — it tastes great, comes together easily, and looks gorgeous.

Adela♥♥

Recipe author

Composition / ingredients

Servings:

Ready-made sponge layers (sponge cake)

300

Liqueur

Cream

1.5

Strawberries

225

Powdered sugar

Vanilla (pod)

Milk

300

Eggs

Sugar

100

Flour

Butter

Cornstarch

2.5

Almonds (for garnish)

Mint (for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 24 % 9 g

Carbohydrates 65 % 24 g

223 kcal

GI: 25 / 46 / 29

Cooking method

Step 1:

Step 1:
Step 2:

Cut the sponge cake into cubes. Drizzle with 2 tablespoons of liqueur.
Step 3:

Bring the milk and vanilla to a boil.
Step 4:

Beat the yolks with the sugar, then add the flour and cornstarch.
Step 5:

Stir the mixture into the milk and return it to the heat.
Step 6:

Layer the dessert.
Step 7:

Refrigerate for 2 hours.
Step 8:

Step 8:
Step 9:

Step 9:

Start by cutting the sponge cake into small cubes, drizzle 2 tablespoons of liqueur over the top, and let it soak for a bit. Brush the sponge with jam. Pour the milk into a saucepan, add the vanilla, and drop in the vanilla pod. Bring it to a boil over low heat, then turn it off. Beat the yolks with the sugar until you have a pale, creamy mixture. Add the flour and cornstarch and stir until smooth. Stir this mixture into the milk. Return the pan to the heat, bring it to a boil while whisking constantly, then turn it off. Stir the liqueur and butter into the custard until the butter melts. Let it rest, then chill it in the refrigerator for 15 minutes (you can also use a store-bought custard, just stir in the liqueur). Whip the cream with some of the powdered sugar. In your serving glasses, build up layers: pieces of sponge cake, berries, and custard (repeat the layers if you like), cover with cling film, and refrigerate for 2 hours. Garnish the finished strawberry trifle with almonds, mint, and whipped cream. You can serve it in one large glass dish or in several small clear bowls.