Instant straw­berry tri­fles

The Mail on Sunday - You - - Food Annie Bell -

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.

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