Strawberry Shortcake Trifle
Cherie Metcalfe
A dreamy mix of light sponge, sweet strawberries, silky custard and a caramelised brûlée topping. Fresh, fruity and irresistibly creamy, this trifle tastes just like summer in a bowl.
Ingredients
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- 100g Michael Brûlée
- 1 tablespoon sugar
- 2 tablespoons cornflour
- 4 cups cream
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- 1kg frozen strawberries
- 1 sachet Brûlée Toupee
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- 2 cups of cream
- 1 vanilla sponge, cubed
- 1 packet shortbread cookies, crushed
- ½ cup of sugar for topping
- White chocolate (optional)
- Fresh strawberries (optional)
Directions
- In a saucepan, combine the Michael Brûlée, sugar and cornflour with the cream. We recommend whisking to avoid lumps.
- Heat gently over medium-low heat, stirring constantly, until the mixture thickens. It should coat the back of a spoon, but take care not to let it boil.
- Set aside to cool.
- In a separate saucepan, heat the frozen strawberries until defrosted. Strain out the juice and return the juice to the pan along with the sachet of Brûlée Toupee. Simmer until reduced to a glossy syrup.
- Whip the cream to medium peaks and set aside.
- Roughly mash the remaining strawberry pulp.
- To assemble, layer sponge cake, drizzle with strawberry syrup, then top with whipped cream, Michael Brûlée custard, mashed strawberries, and crushed shortbread.
- Repeat the layers once more.
- Just before serving, sprinkle a fine, even layer of sugar over the custard. Use a kitchen blowtorch to caramelise the sugar until it bubbles and turns golden, forming a crisp topping.
- Decorate with fresh strawberries, crushed shortbread and white chocolate shavings.
