Strawberry and Cream Trifle by Kirsten Tibballs

Cooking Directions

STRAWBERRY SOAK

• Place the strawberries, sugar, water, and vanilla into a heatproof glass bowl.
• Place the bowl on top of a saucepan of simmering water for 10 minutes, stirring occasionally.
• Set aside at room temperature.

DISH PREPARATION

• Slice the strawberries into rounds, 5mm thick.
• Arrange the sliced strawberries around the inside of the trifle dish, until they reach approximately 30mm from the top. NOTE: Any remaining strawberry slices can be diced and reserved for the trifle assembly.

WHITE CHOCOLATE MOUSSE

• Place the Bulla Thickened Cream and vanilla into a saucepan and bring to the boil.
• Pour the hot liquid over the chocolate and whisk until the chocolate has completely melted and incorporated.
• Place the ganache into the refrigerator to cool and thicken slightly, stirring regularly.
• Once the ganache has cooled, place the Bulla Double Cream into a bowl.
• Fold the ganache, a third at a time, through the Bulla Double Cream.

ASSEMBLY / FINISHING

• Strain the prepared strawberry soak syrup into a bowl.
• In a separate bowl, combine the soaked strawberries with any remaining strawberries from the dish preparation.
• One at a time, soak the sponge fingers into the strawberry syrup and arrange them in 2 even layers over the base of the trifle dish.
• Sprinkle half of the chopped strawberries over the sponge layer.
• Pour half of the chocolate mousse into the dish, then place into the refrigerator to firm up.
• Grate some milk chocolate over the mousse layer.
• Repeat with another layer of soaked sponge fingers, chopped strawberries, mousse and grated chocolate.
• Chill in the refrigerator for a minimum of 6 hours, preferably overnight.
• Prior to serving, garnish the trifle by layering the top with double cream and strawberry wedges.

Credit: The Chocolate Queen, Season 3