Strawberry Trifle

Name: Strawberry Trifle - Isabela P.
Ingredients: 250 g strawberries; 4 apples; 250 g mascarpone; 200 ml cream for whipping; 150 g amaretti biscuits (15; 20 pieces); 2 tbsp sugar; 1/2 lemon; 4 large tablespoons honey; 1 packet bourbon sugar; 3; 4 tablespoons milk

Dessert - Strawberry Trifle by Isabela P. - Recipia

The strawberry trifle dessert is prepared without baking and only needs a little time in the fridge before serving. In this version, fresh strawberries are combined with lightly sautéed apples, mascarpone cream, and whipped cream, then with crushed amaretti cookies. The apples add a pleasant taste and a different texture, while the cream binds all the layers together. It is a suitable dessert for the strawberry season, but it can also be adapted with other fruits, depending on what you have on hand. Quick Info Total time: minimum 1 hour plus the time needed to prepare the ingredients Preparation time: not specified exactly; preparation is done in several short stages Cooking time: a few minutes, just enough to soften the apples; the exact duration depends on the variety and size of the pieces Chilling time: 1 hour in the fridge Servings: the amount is for a larger cup; the exact number of servings is not specified in the original recipe Difficulty: easy Recipe type: no-bake glass dessert with strawberries Ingredients 250 g strawberries 4 apples 250 g mascarpone 200 ml whipping cream 150 g amaretti cookies, about 15-20 pieces 2 tablespoons sugar ½ lemon 4 large tablespoons honey 1 packet bourbon sugar 3-4 tablespoons milk Preparation method 1. Prepare the apples Peel the apples, remove the cores, and cut them into pieces. They do not need to be perfectly equal, but the pieces should not be too large to soften evenly. Place the apples in a pan with the sugar, 2 tablespoons of water, and 1 tablespoon of lemon juice. Cook over medium heat until softened. Stir occasionally and watch the pan, as the sugar can caramelize and the apples can stick. If the liquid evaporates before the apples are ready, add another 2 tablespoons of water. In the end, the apples should be soft but not watery. If there is still liquid in the pan, continue cooking a bit until it reduces. Let the apples cool well before assembling. 2. Prepare the cream Whip the cream until it thickens. Separately, mix the mascarpone with honey, the remaining lemon juice, grated lemon zest, and bourbon sugar. Use a whisk or mixer until the mixture is smooth. Gradually add the milk. The cream should have the consistency of thick sour cream. If it is too thick, you can add 2-3 more tablespoons of milk. When the consistency is right, fold in the whipped cream. It is good to check the texture before you start layering. The cream should be spreadable in the cup but not liquid. 3. Prepare the strawberries and cookies Wash the strawberries, remove the leaves, and cut the fruit in half or quarters, depending on their size. Crush the amaretti cookies. Do not crumble them too finely; slightly irregular pieces hold the texture of the dessert better between the layers of cream and fruit. 4. Assemble the dessert In a larger cup, first place 2 tablespoons of mascarpone cream. Add 4 crushed amaretti cookies, then half of the apples and strawberries. Continue with a new layer of mascarpone cream. Sprinkle crushed cookies, this time not too finely, then add the remaining fruit. Finish with mascarpone cream and a few amaretti cookies on top. 5. Chill and serve Place the dessert in the fridge for 1 hour. After chilling, serve it directly from the cup. Why I make this recipe often I love this recipe because it is prepared without an oven and does not involve many complicated steps. The cream is made quickly, and the apples can be prepared in advance and left to cool while I take care of the other ingredients. It is also a flexible dessert. The strawberries and apples provide the combination in this version, but the basic idea can be kept when I want to use other fruits. The amaretti cookies add a slightly crunchy texture and a distinct flavor, especially when not completely crumbled. Tips Let the apples cool before adding them to the dessert. If they are still hot, they can make the mascarpone cream too runny. Do not let the apples be watery. Excess liquid will combine with the cookies, and they will quickly lose their texture. Add the milk gradually to the mascarpone mixture. The required amount may vary depending on the consistency of the mascarpone and honey. The amaretti cookies should be crumbled enough to be layered, but they should not be turned into fine crumbs. Larger pieces feel better when served. When preparing the cream, fold in the whipped cream after the mascarpone mixture is smooth and has the right consistency. Substitutions The original recipe uses amaretti cookies, mascarpone, whipping cream, honey, bourbon sugar, and milk. To keep the taste and texture similar, it is preferable not to change the cream or cookies. If you use other fruits instead of strawberries, choose fruits that do not release too much juice. In the case of juicier fruits, add them to the cup just before assembling, so that the layers of cookies do not soften too quickly. Variations You can keep the apples and only replace the strawberries with other seasonal fruits. The recipe allows for this change, but the fruits should be cut into suitable pieces for serving and added in layers. Another option is to use only strawberries and skip the apples, but in this case, the dessert will have a fresher and less dense texture. If you keep the apples, it is important to cook them only until softened, without turning them into puree. You can adjust the size of the amaretti pieces according to preference. For more compact layers, the cookies can be crumbled finer; for a more evident texture, leave larger pieces. Serving ideas Serve the dessert cold, directly from the cup in which it was assembled. The fruits and cookies look beautiful in layers, especially in a transparent container. If you prepare a larger quantity, you can assemble the dessert in several glasses or cups, keeping the same order of layers: cream, cookies, fruit, cream, cookies, fruit, cream, and amaretti on top. Frequently asked questions Can I prepare the apples a day in advance? Yes. The apples can be cooked in advance, but they should be left to cool and stored so that they do not remain in liquid. Before assembling, check that they are not watery. How long should the dessert stay in the fridge? The recipe indicates 1 hour of chilling before serving. This time is sufficient for the dessert to be cold without the cookies becoming completely soggy. Can I use whole strawberries? The strawberries are cut in half or quarters. Very small ones can be halved, and large ones can be quartered to distribute more easily in layers. Why is the milk added gradually? The milk thins the mascarpone cream. If added all at once, there is a risk that the mixture will become too liquid. The desired consistency is that of thick sour cream, so only add as much as necessary. Can I crumble the cookies very finely? You can, but the recipe recommends that at least some of the cookies be left in not very small pieces. This way, the contrast between the soft cream, fruit, and amaretti is preserved. Nutritional values The values are approximate and depend on the brand of mascarpone, whipping cream, amaretti cookies, and the exact amount of honey used. For the entire recipe, the estimate is about: 3,100-3,300 kcal 330-360 g carbohydrates 175-195 g fats 40-50 g proteins Since the original recipe does not specify the number of servings and is assembled in a larger cup, the values per serving cannot be calculated accurately. If the dessert is divided into 6 servings, one serving would have approximately 520-550 kcal, 55-60 g carbohydrates, 29-33 g fats, and 7-8 g proteins. These are just approximate values. Storage and reheating Store the dessert in the fridge, covered, until serving. It should not be reheated. It is best on the day it is assembled, as the amaretti cookies gradually lose their crunchy texture due to the moisture from the cream and fruit. If you need to store it, assemble it as close to serving time as possible and avoid leaving it at room temperature for too long.

Strawberry Trifle

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