Strawberry and Almond Trifle
Over a year ago
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Ingredients
- 500g Punnet strawberries
- 200g Raspberry Swiss roll
- 3 tbsp. Amaretto or sherry (or orange juice)
- 300g tub Light cream cheese
- 8 tbsp. Carnation Condensed Milk
- 2-3 tsp. Vanilla extract
- 200 ml tub ½ fat crème fraîche
- 20g Toasted flaked almonds
Accompaniment
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Description
This is a really quick trifle – one that everyone will love – a real British pudding with English Strawberries and a softly set creamy vanilla filling, with Swiss roll.
Method
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1
1. 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.
2. 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.
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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