Strawberry and Almond Trifle
Everybody loves trifle - try our Carnation version using swiss roll for the base!
Punnet strawberries
Raspberry Swiss roll
Amaretto or sherry (or orange juice)
Light cream cheese
Vanilla extract
Half fat crème fraîche
Toasted flaked almonds
Step 1 of 3
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.
Step 2 of 3
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.
Step 3 of 3
Top each trifle with a good dollop of crème fraîche. Sprinkle with the toasted almonds and chill until ready to serve.
Have you tried making this delicious recipe yet?
Let us know by reviewing it below
Strawberry and Almond Trifle
-
PREP: 10 mins
Cook: 10 mins
-
Super Easy
-
SERVES: 6
-
Ingredients
Punnet strawberries
500gRaspberry Swiss roll
200gAmaretto or sherry (or orange juice)
3tbspLight cream cheese
300g tub8tbspVanilla extract
2-3tspHalf fat crème fraîche
200ml tubToasted flaked almonds
20g -
Method
Step 1 of 3
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.
Step 2 of 3
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.
Step 3 of 3
Top each trifle with a good dollop of crème fraîche. Sprinkle with the toasted almonds and chill until ready to serve.