My Big Fat Gypsy Trifle
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
40
Spice
43
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Place a large trifle dish or large glass bowl onto a tray to make it easier to carry
2
Slice the pound cakes into 1/4-inch slices
3
Line the bottom of the dish with a few of the slices, tightly and in a single layer
4
Pat them down evenly with your fingers
5
Brush the cake with some of the liqueur, if using
6
Then take a few strawberries that are roughly the same size and turn one half upside down and place them on the outer edge of the cake so they are pressing up to the glass
7
Repeat all the way around the dish
8
Sprinkle some of the cookie crumbs on top of the cake to a third of the way up the strawberries
9
Put the vanilla, sugar and cream into the bowl of a mixer and whip until stiff peaks form
10
Spread one third of the cream on top of the cookie crumbs and smooth it down with a spoon or spatula
11
The cookie crumbs will stick to the spoon while spreading so I use a small knife to scrape them off
12
The cream should come up to just above the level of the strawberries
13
Stand back from your evolving masterpiece and make sure the cream is level
14
If it is not, use a piece of paper towel to wipe around the edge of the bowl, then sprinkle on a layer of the white chocolate
15
Repeat each layer until the bowl is full, finishing with a layer of strawberries
16
Refrigerate until ready to serve