Strawberry and Almond Trifle
Strawberry and Almond Trifle

Strawberry and Almond Trifle

Time
PREP: 10 mins
Cook: 10 mins
Difficulty
Super Easy
serves
Serves: 6

Everybody loves trifle - try our Carnation version using swiss roll for the base!

Strawberry and Almond Trifle
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Punnet strawberries

500g

Raspberry Swiss roll

200g

Amaretto or sherry (or orange juice)

3tbsp

Light cream cheese

300g tub

Vanilla extract

2-3tsp

Half fat crème fraîche

200ml tub

Toasted flaked almonds

20g

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.

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