Strawberry trifle is the perfect fancy dessert for any dinner party. It's beautiful, yet so easy to make. You'll for sure impress all guests with this amazing dessert that can feed a crowd.
Cuisine: American, Brazilian
Keyword: strawberry, trifle
Author: Lilian Vallezi
4ozmeringue cookies(115 g)
For the Custard
16.9fl. ozmilk(500 ml)
1cansweetened condensed milk(396g / 14oz)
For the Whipped Cream
16fl. oz.heavy whipping cream(450 ml)
For the strawberries
Slice enough strawberries to place around your bowl (see photo 2 in section "how to assemble the trifle, for reference) and leave a few whole to use for decoration (I used about 12, but that's up to you). Set them aside, covered, in the fridge. Cut the rest of the strawberries into smaller pieces, and place them in a colander, with a bowl underneath, to hold all the liquid that will be released. Place it in the fridge, covered, until it's time to assemble the trifle.
For the custard
In a medium saucepan, with the heat off, add milk, cornstarch, sweetened condensed milk and whisk to combine. Add the egg yolks, sieving it first, to remove the membrane, chalaza and any egg whites remaining; whisk to combine. 1
Turn on the medium heat, and cook it until it boils, whisking constantly. Let it boil for about 30 seconds and turn off the heat. Add vanilla, keep whisking to combine, and transfer the custard to a bowl. Cover it with plastic wrap, touching the entire surface of the custard, and take it to the fridge to cool off completely.
For the whipped cream
Using an electric mixer, mix powdered sugar and heavy cream, starting on low speed and increasing gradually to high speed2. Beat until it's thick and stiff peaks form. To make sure that the peaks are stiff and not soft, you can hold the whisk upside down. If the peak holds its shape and doesn't colapse, it's stiff. Don't beat for too long beyond this point, or your whipped cream may start to become butter.
To Assemble the Trifle
Inside your bowl, make a layer using half of the custard.
Place the sliced strawberries against the walls of the bowl, and then fill the center with half of the chopped strawberries (drain them well first)3.
Set aside a few whole meringue cookies for decoration. Break the rest into big chunks, and spread half of it on top of the strawberries.
Spread half of the whipped cream over the cookies, making a even layer.
Repeat all layers once again, finishing with the whipped cream layer and decorate as you wish.
Sieving the egg yolks will help preventing egg odor in your custard.
Use Heavy Whipping cream if possible. Because of its high fat content it won't deflate so quickly. Also, use very cold heavy whipping cream, keeping it in the fridge until it's time to whip. You can also place the metal bowl and beaters in the freezer for about 10 minutes. When things are cold the heavy cream emulsifies faster and stays emulsified longer.
Don't use the liquid drained from the strawberries in this recipe, otherwise the dessert will be too runny.