The summers are perfect time for some cool desserts, frozen, chilled and comforting!
This week end my friends had gone strawberry picking and returned with some juicy strawberries. She sent me some of them. So i decided to make the strawberry triffle with a small twist on top!!!
Here is what i did.
( A note of the picture... well as usual i do not have fancy dishes to make for nice presentation. By spouse does believe in eating with your eyes before eating with your mouth! but not me.. for me blind tasting and painfully perfect presentation is all the same if the food tastes good!!!
but i do appreciate people who have the talent to make food look very good!! and eye catching! just that, unfortunately i do not have that skill!!!)
Strawberries (washed cleaned and quartered) two cups
Sugar 1/2 cup ( more if you like it sweet, i like mine mildly sweet)
Angle food cake/ sponge cake (made from half a box of cake mix)
Whipped cream (made from 1/2 cup heavy cream, 1/4 cup sugar
Strawberry/ vanilla yogurt 1 1/2 cup
Lemon juice 1 tsp
salt 1 heaping pinch
Cook strawberries and the sugar in a sauce pan gently. combine the lemon juice and salt. Cook till the sugar is dissolved and the mixture attains a jam like consistency (thinner than jam).
Set aside to cool.
To make the whip cream start by freezing the bowl used to whip cream and the whisk for about 20 minutes. Once the bowl is cold , start whipping the cream over a bed of ice, stay away from the stove and oven!!! Once the cream has increased in volume, add sugar, little by little whisking well to combine everything. Stop whipping once the soft peaks appears. set aside.
To assemble the trifle, take a longish bowl ( i don't have one :( )
Break the cake and layer the pieces at the bottom. Spread it evenly. Pour over the yogurt evenly over the cake. Spread some of the strawberry sauce evenly and start again with cake. Continue till all the cake, yogurt is used up. Finish with whipped cream on top. Garnish with a few slices of strawberries on top. Refrigerate for at least 4 hours till it is set and serve!