This easy white chocolate cream and strawberry trifle is served in individual glasses but the recipe can also be used to fill a traditional trifle bowl.
Are you searching for a delicious trifle recipe for Christmas? Or are you having a dinner party and need an easy and quick but also spectacular dessert?
This trifle with strawberries and white chocolate cream is ideal for any occasion when you need a light, easy and tasty dessert. Since I don’t own the traditional trifle bowl I prefer to serve it as individual mini trifles. If you own a large trifle bowl then just double the recipe and you’ll have 12 or more generous servings to feed a crowd.
I usually like to give the white chocolate cream a Mediterranean flair by flavoring it with some mahlab and mastic but there are also times when I just use a couple teaspoons of vanilla extract. Either way, it comes out delicious!
What are the layers of a trifle?
- The base.
- The Cream.
- The fruit.
You need something that will absorb some of the fruit juices and the cream can rest upon. I like to use Ladyfingers (also known as savoiardi biscuits) which are made from sponge cake batter that is pipped onto a baking sheet and baked in the oven.
Otherwise you can use pieces of sponge cake, pound cake or any other type of cake you prefer. If you run out of the above options you can also use crashed graham crackers, cookies or wafers though the end result won’t be exactly the same (it will still be delicious though!).
The traditional trifle has custard cream inside and whipped cream on top. To make this recipe easier I used a white chocolate mousse which is nothing more than whipped heavy cream mixed with melted white chocolate.
It’s very easy to make, requires no cooking, and the white chocolate helps to stabilize the whipped cream. If this combination sounds interesting then you’re going to love this roasted almond & white chocolate mousse cake (Nougat Torte).
If you prefer to use a vanilla custard then you can make the custard from this faux mille feuille recipe (but make half the quantity). You can add a Mediterranean twist to the cream by flavoring it with some mahleb and/or mastic. Otherwise use vanilla extract.
Fresh fruits, fruit preserves, jams and even jello are used in many trifle recipes. I like to use strawberries and other berries like blueberries, raspberries, cranberries.
If you can’t find fresh or if they’re not in season it is best to used frozen. I mix the strawberries with some sugar and let them a few minutes to soften and macerate since that will bring out their juices and also intensifies their flavor.
Can you make a trifle the day before?
Yes! It is actually preferred to do it the day before or a few hours in advance because the cream needs to set and thicken and the ladyfingers or the sponge cake needs to absorb some moisture.
I prefer to make the layers with the following order: First ladyfingers or cake, then cream, then fruits and repeat another one time. This way the base (sponge) absorbs just enough moisture from the cream, but not excessive moisture from the fruit.
How long does it last in the fridge?
If you use fresh fruit it will last for about 3 days in the fridge (cover with plastic wrap). If you use jam then it can last a bit longer, about 5 days.
How to serve trifle?
A trifle bowl is the traditional bowl where trifle is served in. It has straight, deep sides so that you can really fill it. Typical sizes may be approximately 8 inches in diameter holding approximately 120 ounces in volume. After you fill it and let it rest in the fridge for a while, all you have to do is take big scoops and divide them between the plates of your guests.
If you’re like me and you don’t have a trifle bowl, then making individual trifles is also a good idea. Serve the glass with a dessert spoon on the side and everyone’s ready to enjoy his dessert.
How to soften strawberries?
As I’ve already said, you can use fresh or frozen strawberries or other type of berries. Chop them, mix with sugar and let them aside to rest. The sugar will draw out some moisture from the fruit creating a light, flavorful syrup. The strawberries will also soften and intensify in flavor making your dessert extremely delicious.
- 2 cups (250 grams) chopped strawberries, fresh or frozen
- 1/3 cup (70 grams) white sugar
- 1 cup blueberries, rusberries, cranberries or mixed berries
- 8.5 oz (240 grams) white chocolate, chopped
- 1 cup (240 grams) heavy cream, 35% fat (you will heat this)
- 1 cup (240 grams) very cold heavy cream, 35% fat (you will whip this)
- 1 teaspoon vanilla extract (or 1 teaspoon mahlab seeds and 1/8 teaspoon ground mastic)
- 24-26 savoiardi biscuits (about 300 grams) or 3-4 cups sponge cake, cut in small cubes
- 1/2 cup milk
- 1-2 tablespoons brandy cognac or mastic liqueur
- some orange slices cut in half for decoration
- 8 glasses or bowls about 1 cup capacity each
Make the macerated strawberries: Transfer the strawberries and the sugar to a bowl, mix well and set aside.
Make the white chocolate cream: Transfer the white chocolate to a heatproof bowl. Transfer the heavy cream, the mahleb and the mastic (if using) to a small bowl and heat until steamy. Strain it over the chopped white chocolate and stir until the chocolate is melted (if you don't use mahleb and mastic you don't have to strain it). Set aside to cool completely.
Transfer the very cold heavy cream and the vanilla extract to a bowl and beat with your electric mixer until soft peaks form. Don't over-beat. Add one third of the whipped cream to the white chocolate mixture and fold with a spatula. Then transfer the chocolate mixture back to the bowl with the remaining whipped cream and fold until everything is well-mixed.
Build the trifle: Transfer the milk and the brandy to a shallow dish. Briefly dip half of the savoiardi biscuits into the milk, break them into smaller pieces and transfer them to the glasses. Divide half of the white chocolate cream between the glasses and then add half of the macerated strawberries and half of the berries.
Reserve 1 cup cream and some berries if you want to pipe rosettes on top of the trifles. Continue with the rest of the biscuits, the cream and the fruit. Fill a piping bag with the reserved cream and pipe rosettes on top of the trifles. Decorate with the rest of the berries and some orange slices.
Store the trifles in the fridge for 2-3 hours or overnight wrapped with cling film. Eat!
Double the recipe if you want to serve this trifle in a large trifle bowl.
If you use cake instead of savoiardi biscuits, transfer it to the glasses first and then brush it with some of the milk/cognac mixture.
Mastic has a strong flavor so you don’t need to use much.
How to grind mastic: mix it with a teaspoon of sugar and a pinch of salt and grind it with a mortar. Mastic can leave some residue on your pot and sieve. Clean them with some warm oil and/or alcohol.
My favorite piping star tip is this
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