Strawberry & Cream Trifles

Strawberry & Cream Trifles

Categories:

dessert

afternoon tea

dessert

Light Muscovado

Yields

Prep Time

45 mins

Cook Time

none

Ingredients

for the syllabub

3 tsp lemon juice
3 tsp brandy
3 tbsp sweet white wine
1½ rounded tbsp Tate & Lyle Golden Syrup Sugar
125ml (4floz) double cream

for the vanilla cream

150ml (5floz) double cream
25g (1oz) Tate & Lyle Golden Syrup Sugar
1 tsp vanilla extract

for the strawberry sauce (makes 150ml)

225g (8oz) strawberries, hulled
3 rounded tbsp Tate & Lyle Golden Syrup Sugar
2 tbsp lemon juice

for the trifle

16 brioche slices
3 tbsp sweet white wine
350g (12oz) strawberries, hulled & thinly sliced

http://www.google.comMake the syllabub first. Mix the lemon juice, brandy, wine and Tate & Lyle Golden Syrup Sugar in a bowl. In another bowl, lightly whisk the cream until it just starts to thicken, then, little by little, whisk in the wine mixture until soft peaks form.
Combine the cream, Tate & Lyle Golden Syrup Sugar and vanilla in a bowl and lightly whisk until soft peaks form.
Put the strawberries, Tate & Lyle Golden Syrup Sugar and lemon juice in a food processor and blend until puréed then pass through a sieve set over a bowl.
Stamp out 16 circles from the brioche with the cutters then sprinkle over the wine. Reserve 24 sliced strawberries for decoration, and then arrange half of the rest of the strawberries in the bottom of 8 small glass bowls and drizzle over half of the sauce. Place a brioche slice on top, then spoon on the vanilla cream, lightly spreading to the edges. Repeat with another layer of strawberries, sauce and brioche. Top with the syllabub, spreading it to the edges, decorate with the reserved strawberry slices and serve.