Straw­berry Short­cake Tri­fle

Singapore Women's Weekly (Singapore) - - FOOD IDEAS -

Prep 15 mins / Serves 4 190 g packet (12) short­bread bis­cuits, coarsely crushed • 180 g straw­ber­ries, finely chopped, plus 4 ex­tra, sliced • 2 tb­sps ic­ing su­gar, sifted • 2 tsps lemon juice • 1 tsp thyme leaves, plus ex­tra sprigs, to serve • 11/ cups thick­ened cream 3 • 1 tsp vanilla essence • Ic­ing su­gar, to dust

1. Di­vide crushed bis­cuit be­tween 4 x 1-cup straight-sided jars or glasses. Com­bine berries, 1 tbsp of ic­ing su­gar, the juice and thyme in a bowl; spoon over bis­cuit crumbs.

2. Us­ing an elec­tric mixer, beat cream, re­main­ing ic­ing su­gar and essence in a bowl un­til soft peaks form. Dol­lop over straw­berr y mix­ture in jars. Top with ex­tra straw­ber­ries. Gar­nish with ex­tra thyme. Dust with ic­ing su­gar.

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