Strawberry dessert with sponge cake

Sweet tooth will be delighted! A simple recipe for fastidious! Strawberry trifle (strawberry truffle) is a classic dessert of English cuisine. This culinary recipe is very popular due to its taste, ease of preparation and appetizing appearance.

Adela♥♥

Recipe author

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Composition / ingredients

Servings:

Ready-made cakes (sponge cake)

300 gr

Liquor

Cream

1.5

Strawberries

225

Powdered sugar

Vanilla (pod)

Milk

300

Eggs

Sugar

100

Flour

Butter

Corn starch

2.5

Almonds (for decoration)

to taste

Mint (for decoration)

to taste

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

Step-by-step cooking

Cooking time: 2 h 45 min

Step 1:
Step 2:
Cut the biscuit into cubes.Watering 2st.spoons of liquor
Step 3:
Boil milk with vanilla.
Step 4:
Beat the yolks with sugar, add flour, starch
Step 5:
Mix the mixture with milk.We put it on fire again.
Step 6:
Lay out our dessert in layers.
Step 7:
We put it in the refrigerator for 2 hours.
Step 8:
Step 9:

First you need to cut the biscuit into small cubes, pour 2 tablespoons of liqueur on top and leave to soak for a while. You need to lubricate the biscuits with jam.
Pour the milk into a saucepan, add vanilla there and put a vanilla stick. Bring to a boil over low heat and turn off.
Carefully beat the yolks with sugar until a white cream is obtained. Add flour, starch and mix until smooth. Mix the resulting mixture with milk. Now we put the pan on the fire again and bring it to a boil, constantly whisking the contents, and turn it off. Add the liqueur and butter to the cream, mix until the butter dissolves. We leave the cream for a while, put it in the refrigerator to cool for 15 minutes (you can replace the cream with a ready-made one by simply adding liquor there). Whisk the cream with part of the powdered sugar. In the prepared molds we put in layers: pieces of sponge cake, berries and cream (you can repeat the layers), cover with cling film and put in the refrigerator for 2 hours.
Decorate the finished strawberry trifle with almonds, mint and whipped cream. You can serve this food in a large glass dish, or in several small transparent bowls.