White Chocolate and Strawberry Trifle
Indulge in the decadence of a White Chocolate and Strawberry Trifle, the ultimate dessert to impress at any gathering. This elegant layered treat combines the richness of velvety white chocolate custard with the tart sweetness of fresh strawberries and strawberry jam, creating a delightful harmony of flavors. Fluffy cubes of sponge cake act as the perfect base, soaking up every luscious layer, while a cloud of whipped cream crowns this masterpiece. Toasted almond flakes and a fresh mint garnish add a touch of sophistication and crunch. Perfect for parties or special occasions, this trifle is easy to assemble and can be made ahead, allowing the flavors to meld beautifully in the refrigerator. Whether you're a fan of classic trifles or trying one for the first time, this recipe is sure to wow your taste buds and guests alike!
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Ingredients
- 200 grams White chocolate
- 500 milliliters Whole milk
- 250 milliliters Heavy cream
- 50 grams Granulated sugar
- 4 units Egg yolks
- 1 teaspoon Vanilla extract
- 350 grams Strawberries (fresh, hulled and sliced)
- 300 grams Sponge cake (pre-made or homemade, cut into cubes)
- 6 tablespoons Strawberry jam or preserves
- 2 tablespoons Powdered sugar
- 50 grams Almond flakes (optional, toasted)
- 5 units Mint leaves (optional, for garnish)
Directions
Step 1
Melt the white chocolate in a heatproof bowl over a simmering pot of water (double boiler method). Stir until smooth and set aside to cool slightly.
Step 2
In a saucepan, heat the milk over medium heat until just simmering. Do not let it boil.
Step 3
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick. Gradually whisk in the warmed milk into the egg mixture in a slow, steady stream, stirring constantly.
Step 4
Transfer the mixture back to the saucepan and cook over low heat, stirring continuously, until thickened enough to coat the back of a spoon (about 5–7 minutes). Do not let it boil.
Step 5
Remove the custard from heat and stir in the melted white chocolate and vanilla extract. Allow it to cool completely, covering the surface with plastic wrap to prevent a skin from forming.
Step 6
In a clean bowl, whip the heavy cream and powdered sugar to stiff peaks. Set aside.
Step 7
Layer the bottom of your serving trifle dish with half of the sponge cake cubes.
Step 8
Spread 3 tablespoons of strawberry jam over the cake layer, followed by half of the sliced strawberries.
Step 9
Pour half of the cooled white chocolate custard over the strawberries, spreading it evenly.
Step 10
Repeat the layers: sponge cake, strawberry jam, strawberries, and the remaining custard.
Step 11
Top the final layer with the whipped cream, spreading it evenly over the surface.
Step 12
Optional: Garnish with toasted almond flakes, additional sliced strawberries, and mint leaves.
Step 13
Chill the trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld. Serve cold and enjoy!
Nutrition Facts
| Serving size | (1906.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4265.8 |
| Total Fat 232.3g | 0% |
| Saturated Fat 115.0g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1275.9mg | 0% |
| Sodium 1201.2mg | 0% |
| Total Carbohydrate 463.3g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 368.7g | |
| Protein 70.9g | 0% |
| Vitamin D 300.1IU | 0% |
| Calcium 1451.5mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 2672.4mg | 0% |
Source of Calories