Ingredients:
Vanilla cake: 1 ready-made cake (or sponge cake)
Strawberries: 1 box (fresh)
Blueberries: 1 box (fresh)
Sugar: ½ cup
Vanilla extract: 2 teaspoons
Whipping cream: 2 cups
Coconut: ½ cup (toasted, for garnish)
Strawberries: ½ cup (fresh, for garnish)
Instructions:
Prepare the Cake:
Cut the ready-made vanilla cake into small cubes and set them aside.
Prepare the Fruit:
In a bowl, mix the fresh strawberries and blueberries with the sugar. Let them sit for a few minutes to release their juices and infuse the sweetness.
Whip the Cream:
In another bowl, whip the heavy cream with the vanilla extract using an electric mixer until it thickens and holds soft peaks.
Assemble the Trifle:
In a serving dish (a glass trifle bowl works best), place a layer of vanilla cake cubes at the bottom.
Top with a layer of the berry mixture (strawberries and blueberries).
Then spread a layer of whipped cream evenly over the fruit.
Repeat the layers until all the ingredients are used up.
Garnish and Chill:
Once the trifle is assembled, garnish the top with toasted coconut and fresh strawberry slices.
Refrigerate the trifle for about 4 hours to allow the flavors to meld and the dessert to firm up.
Serve:
Serve the trifle cold, enjoying the delightful combination of fresh fruit, creamy texture, and cake layers.
Notes:
Customization: You can substitute the berries with other fruits like raspberries, blackberries, or even peaches, depending on what's available or your preference.
Vegan Option: Use plant-based whipping cream and a dairy-free cake for a vegan-friendly version.
Storage: Keep any leftovers in the refrigerator for up to 2-3 days, though it's best served fresh.
Enjoy this delicious and refreshing trifle as a perfect dessert for any occasion!
Post a Comment