Instant strawberry trifles
SERVES 6 Hull 700g strawberries. Purée half the berries with 50g icing sugar and a generous squeeze of lemon juice in a liquidiser and press through a sieve into a large bowl. Thinly slice and stir in the remaining berries. In another large bowl, using an electric whisk, whip 200ml whipping cream with 1 tsp vanilla extract and 25g icing sugar until it forms soft fluffy peaks. Add 200g mascarpone and combine. Crumble or thinly slice 3 trifle sponges. Layer half the sponge in 6 x 200ml glasses. Spoon over 2 tablespoons of the strawberry mixture per trifle then a rounded tablespoon of the cream. Repeat the layers, finishing with the cream. Top each with crumbled or whole soft amaretti and chill until required. Eat on the day of making.