Strawberry trifle with mascarpone cream
Recipe for a lovely trifle with strawberry compote, kammerjunkere (crisp Danish biscuits) and mascarpone cream.
Servings 4 servings
Calories 513kcal
Ingredients
Strawberry compote
- 300 g strawberries, frozen or fresh
- 2-3 tbsp sugar
- 1 tbsp lemon juice
- 1/2 vanilla pod, seeds and pod
- 100 g fresh strawberries, finely diced
Mascarpone cream
- 100 g mascarpone
- 250 ml whipping cream (38% fat)
- 2 tbsp lemon juice
- 1 lemon, finely grated zest
- 1 tbsp icing sugar
- 1 tsp vanilla sugar
To serve
- 100 g kammerjunkere or almond macaroons, crushed
- 4 fresh strawberries
- Optional: crystallised white chocolate - click here
Instructions
- Put the ingredients for the strawberry compote in a saucepan (apart from the diced fresh strawberries), including the empty vanilla pod, and bring to the boil. Let it simmer until the strawberries are soft.
- Remove the empty vanilla pod and blend to a smooth compote. Fold in the diced fresh strawberries. Chill until completely cold.
- Put all the ingredients for the mascarpone cream in a bowl and whisk them together briefly. The cream thickens very quickly because of the lemon juice, so whisk it only lightly. It should be soft and creamy.
- Layer up the desserts twice over – kammerjunkere, strawberry compote and mascarpone cream, then repeat: kammerjunkere, strawberry compote and mascarpone cream.
- Finish each dessert with a fresh strawberry on top and, if you like, a little crystallised white chocolate.
Nutrition
Calories: 513kcal | Carbohydrates: 42g | Protein: 6g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 96mg | Sodium: 161mg | Potassium: 266mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1287IU | Vitamin C: 63mg | Calcium: 113mg | Iron: 1mg