Here is a recipe of strawberry trifle that is fresh, refreshing and very fast to make. And as I am not a big cook and almost never cook I love effortless recipes 🙂 I was inspired by a recipe I found online but made quite a few changes. Instead of the sour cream ( crème fraîche), I used whipped cream. Also, I used much more fresh strawberries and “ladyfingers” biscuits.
Ingredients for 4 people
125 g of mascarpone cheese 100 g cottage cheese ( fromage blanc) 200 ml whipping cream (don’t buy the reduced-fat cream as you might not be able to whip it) 100 g sugar (4 tablespoons, but you can add more if you love sweet) 1 lemon (juice and zest) 500 g of fresh strawberries (the best you can get) 100 g ladyfingers Half glass of white wine A little bit of vanilla for the whipped cream One nice transparent bowl (not too wide though)
There are two important steps you need to make before forming your trifle.
1. Whip the mascarpone and cottage cheeses with half of the sugar, lemon zest and lemon juice. In a separate bowl whip the cream with one spoon of sugar and a little bit of vanilla. Mix both preparations carefully, gradually incorporating the whipped cream into the mascarpone and cottage cheeses mixture.
2. Crush some of the strawberries (maybe one quarter) with one spoon of sugar and mix the purée with a half glass of white wine.
Break part of the biscuits and top them with half of the strawberry and wine mixture, follow with half of the cream and slices of fresh strawberries (you can cut each strawberry into three or four pieces, depends on the size of the berries). Break some biscuits on the top of the strawberries, drizzle the rest of the wine with crushed strawberries. Put the rest of the cream on the top and refrigerate for two hours.
Last Saturday it was the first time I prepared this dessert and was surprised by the amazing result without too much effort. It is almost a recipe for bad cooks as there is very little chance of failure 😉 And the lemony cream is so perfect with fresh strawberries as for one moment you might even feel like a “chef étoilé” …