Strawberry Trifle with Pimm’s
Serves: 6
Ready in: 15 to 30 mins
Strawberry Trifle with Pimm’s
Ingredients
- 4 trifle sponges (about 100g in total)
- 350g strawberries, sliced
- 4 tbsp caster sugar
- 4 tbsp Pimm’s, undiluted
- 425g can reduced-fat custard
- 200ml double cream
- 150g low-fat natural yoghurt
- grated rind of half an orange
- grated rind of half an lemon
To decorate
- 3 strawberries, halved
- a few tiny pansy flowers or lemon and orange rind curls
Method
-
1
Break the trifle sponges into pieces and arrange in a single layer in the base of a 1.2lt glass dish. Arrange the strawberries on top, sprinkle with 2 tbsp sugar then spoon over the Pimm’s.
-
2
Spoon the custard over the top of the fruit and spread the top into an even layer.
-
3
Place the remaining caster sugar and the cream in a bowl and whip the cream until it just forms soft swirls. Then fold in the yoghurt and fruit rinds. Spoon over the custard and chill until required.
-
4
Decorate with halved strawberries and pansy flowers, or lemon and orange rind curls made with a zester, just before serving.
www.
Strawberry Trifle with Pimm’s was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
New recipes
Twice-Baked Sour Cream and Chive Potatoes
- Serves:
- 4
- Ready in:
Salad of Purple Sprouting Broccoli, Asparagus, Peas and Radish
- Serves:
- 4
- Ready in:
Purple Sprouting Broccoli with Butter Beans, Pine Nuts, Chilli and Lemon
- Serves:
- 4
- Ready in:
follow us on twitter!
- 4 trifle sponges (about 100g in total)
- 350g strawberries, sliced
- 4 tbsp caster sugar
- 4 tbsp Pimm’s, undiluted
- 425g can reduced-fat custard
- 200ml double cream
- 150g low-fat natural yoghurt
- grated rind of half an orange
- grated rind of half an lemon
To decorate
- 3 strawberries, halved
- a few tiny pansy flowers or lemon and orange rind curls
-
1
Break the trifle sponges into pieces and arrange in a single layer in the base of a 1.2lt glass dish. Arrange the strawberries on top, sprinkle with 2 tbsp sugar then spoon over the Pimm’s.
-
2
Spoon the custard over the top of the fruit and spread the top into an even layer.
-
3
Place the remaining caster sugar and the cream in a bowl and whip the cream until it just forms soft swirls. Then fold in the yoghurt and fruit rinds. Spoon over the custard and chill until required.
-
4
Decorate with halved strawberries and pansy flowers, or lemon and orange rind curls made with a zester, just before serving.
Strawberry Trifle with Pimm’s was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
