Strawberry and blackberry trifle recipe
Strawberry and Blackberry Trifle recipe
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|500 ml||whipping cream, chilled|
|100 ml||elderflower syrup|
|1||angel food cake, see database|
Reserve a handful of the best strawberries and blackberries for topping the trifle at the end.
Halve the strawberries and in a medium bowl toss them with the sugar. Cover with plastic wrap and set aside until they get juicy, about 1 hour.
In another bowl whip the cream. Add the elderflower syrup, mix well and keep chilled until ready to assemble the trifle.
Cut the angel food cake into 5cm pieces. Scatter about half the cake on the bottom of a dish or glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat the layers and make the last layer one with the cream to finish the trifle.
Garnish the top of the trifle with the reserved berries and refrigerate for at least 2 hours; best would be up to 24 hours. Serve chilled.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Strawberry and blackberry trifle recipe
Recipe type: xarchivex
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