Strawberry and Almond Trifle
"This is a really quick trifle – one that everyone will love – a real British pudding with English Strawberries and a softly set creamy vanilla filling, with Swiss roll and topped with toasted flaked almonds."
- Phil Vickery
- 20 mins
- Serves 6
Ingredients
- 500g punnet strawberries
- 200g (7oz) raspberry Swiss roll
- 3tbsp amaretto or sherry (or orange juice)
- 300g tub light cream cheese
- 8tbsp Carnation Condensed Milk
- 2-3tsp vanilla extract
- 200ml tub half fat crème fraîche
- 20g (¾oz) toasted flaked almonds
Method
- Wash the strawberries. Place half the strawberries onto a board and roughly chop with a knife, then tip into a small bowl and crush with a fork until very juicy. Add the remaining strawberries to the bowl.
- Slice the cake and cut each slice in half. Divide the cake between 6 serving glasses. Drizzle half a tablespoon of amaretto over each and top with the strawberries. Beat the cream cheese with the condensed milk and vanilla. Cover the strawberries with the creamy mixture.
- Top each trifle with a good dollop of crème fraîche. Sprinkle with the toasted almonds and chill until ready to serve.
A typical serving contains
-
Calories
- 330
- 16%
-
Sugars
- 33.7g
- 37%
-
Fats
- 12.3g
- 18%
-
Saturates
- 6.2g
- 31%
-
Salt
- 0.6g
- 9%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.