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Strawberry Trifle
With mascarpone, custard and almonds
Ingredients
| 5 | lady's fingers, halved lengthswise |
| 3 tbsp | strawberry jam |
| 120 ml | madeira |
| 350 g | strawberries, hulled and sliced |
| 1 tsp | sugar |
| 250 g | mascarpone |
| 500 g | custard |
| pulp of 1 vanilla pod | |
| 1 tbsp | almonds flakes, toasted |
Method
Preparation time: ca. 15 min Resting time: ca. 3 hrs 30 min / Grade of difficulty: easy / Calories per portion: n/a
Spread each lady's finger half with the strawberry jam. Put the halves together and cut into 3 pieces. Arrange the pieces into a bowl and prick the pieces with a fork. Pour over the Madeira and allow to soak for 30 minutes.
Cover with half of the strawberries and press down the strawberries gently. Purée the remaining strawberries with the sugar and pour the purée over the strawberry slices.
Mix the custard with the vanilla pulp and the mascarpone. Layer the mixture over the strawberry sauce. Cover with foil and allow to soak for 3 hours in the fridge.
Serve sprinkled with the almond flakes.
Cover with half of the strawberries and press down the strawberries gently. Purée the remaining strawberries with the sugar and pour the purée over the strawberry slices.
Mix the custard with the vanilla pulp and the mascarpone. Layer the mixture over the strawberry sauce. Cover with foil and allow to soak for 3 hours in the fridge.
Serve sprinkled with the almond flakes.
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