Strawberry and almond trifle
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A quick, tasty British pud with English strawberries and a creamy vanilla filling, with Swiss roll and topped with toasted flaked almonds.
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Prep time: 20 mins
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Serves: 6
Ingredients
8 strawberries have as much vitamin C as an orange.
- 500gpunnet strawberries
- 200g (7oz) raspberry Swiss roll
- 3tbsp amaretto or sherry (or orange juice)
- 300g tub light cream cheese
- 8tbsp condensed milk
- 2-3tsp vanilla extract
- 200ml tub half-fat crème fraîche
- 20g toasted flaked almonds
Method
- 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.
- 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.
- Top each trifle with a good dollop of crème fraîche. Sprinkle with the toasted almonds and chill until ready to serve.
To watch Phil make simple, delicious puddings in step-by-step podcasts, view Phil's Pudcasts at www.carnation.co.uk
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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Your comments
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John, posted 3 months ago
Really not a very nice trifle, in fact most store bought ones out there are better. There are plenty of better recipes out there than this one. Steer clear unless you want to be disappointed.
