In this video, we are going to show you our own Italian twist of the strawberry trifle recipe. These this earth combines the freshness of the strawberries with the deliciousness of the cream and the richness of the sponge cake. It is tasty, it is colourful, it is easy to make. The perfect dessert to serve on a summer day!
This our own version just for you. Enjoy it!
INGREDIENTS
4-5 large strawberries
4 eggs
50g of icing sugar
50g of corn starch
40g of sunflower oil
200ml of whipping cream
1/2 lemon
2 tablespoons of caster sugar
PREPARATION
Separare the yolks from the whites. Whip the egg whites to firm peaks. Add the icing sugar, then the sunflower oil. Then add the corn starch. Lastly, fold in the yolks. Spread a layer of the mix onto a baking tray (use parchment paper) and cook in the oven for 12-15 minutes at 180C (355F).
Chop 4 to 5 large strawberries. Add the juice of half a lemon and 2 tablespoons of sugar.
When the sponge cake is cooler, cut discs of it as big as your glasses or cups.
Assemble the trifle by alternating layers of sponge cake, strawberries and cream. Decorate with cream, grated chocolate and strawberries. Keep in the fridge.
Serve cool.