STORY BEHIND THE RECIPE
Strawberry Trifle is the quintessential dessert in England, and you can see rows of it being sold at the large UK supermarkets like Tesco’s, Sainsbury’s and Mark’s and Spencer’s.
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I learnt this dessert from a friend when I was in the UK while my husband was studying there. At the time, I would often invite my husband’s classmates home for a meal. This was the easiest dessert to whip up!
My daughters also love this dessert and they’ll often request a huge bowl of it for Christmas and other festive occasions.
WHAT I LIKE ABOUT THIS DISH
- It’s easy to make! Very fuss free, with no big mess in the kitchen to clean up after.
- The soft textures in the dessert makes the dish seem light to eat!
HOW TO MAKE STRAWBERRY TRIFLE?
- Put the fresh cream and evaporated milk in the fridge for 1 hour before cooking.
- Melt the jello with 570 ml of boiling water
- Add the lemon juice and sugar to the jelly and stir until the jelly powder has completely dissolved.
- Pour half the jelly mixture into a big glass bowl and leave to set in the fridge for 1 hour.
- Take out the evaporated milk from the fridge and add it into a mixing bowl. Beat the evaporated milk with a mixer until it rises to twice the proportion.
- Pour the remaining jelly mixture into the milk and mix well to make the mousse.
- Pour the mousse mixture into the set jelly and leave in the fridge to set for 1 hour.
- When ready to serve, whip the fresh cream until it forms stiff peaks, the scoop and place it on top of the mousse layer.
- Place the strawberries on top of the cream and serve chilled.
TIPS
- Add a layer of custard between the jelly layer and the mousse layer for an even more beautiful and delicious dessert.
DIETARY MODIFICATIONS
- Fish-Free: No modifications needed.
- Gluten-Free: No modifications needed.
- Nut-Free: No modifications needed.
- Shellfish-Free: No modifications needed.
- Vegetarian: No modifications needed
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Easy No-Bake Strawberry Trifle Recipe
Ingredients
- 500 ml Fresh Whipping Cream
- 1 can Evaporated Milk Carnation brand
- 2 packets Strawberry Jello
- 570 ml Water Boiling
- Lemon Juice Squeeze from 1/2 lemon
- 4 tbsp Sugar
- 12 Strawberries
Instructions
PREPARATION METHOD (start 1 hour before cooking)
- Put the fresh cream and evaporated milk in the fridge for 1 hour.
COOKING METHOD (2 hour, 20 minutes active time)
- Melt the jello with 570 ml of boiling water
- Add the lemon juice and sugar to the jelly and stir until the jelly powder has completely dissolved.
- Pour half the jelly mixture into a big glass bowl and leave to set in the fridge for 1 hour.
- Take out the evaporated milk from the fridge and add it into a mixing bowl. Beat the evaporated milk with a mixer until it rises to twice the proportion.
- Pour the remaining jelly mixture into the milk and mix well to make the mousse.
- Pour the mousse mixture into the set jelly and leave in the fridge to set for 1 hour.
- When ready to serve, whip the fresh cream until it forms stiff peaks, the scoop and place it on top of the mousse layer.
- Place the strawberries on top of the cream and serve chilled.
Notes
TIPS
- Add a layer of custard between the jelly layer and the mousse layer for an even more beautiful and delicious dessert.
