10 strawberry shortcuts: Easy strawberry trifle with pistachios 

10 strawberry shortcuts: Easy strawberry trifle with pistachios

SERVES 6-8

Select a trifle bowl or similar about 20cm across and 8cm deep. Arrange 7 bought madeleines (for example 1 packet Bonne Maman brand) fluted-side up in the base and drizzle over 1 tbsp dark rum. Hull and slice 100g small strawberries, combine with 100ml bought raspberry coulis and spoon over the sponges. Combine 300g quark with 50g icing sugar and a few drops almond extract in a large bowl. In a medium bowl, whisk 225ml double cream to soft fluffy peaks using an electric whisk. Fold the cream into the quark mixture half at a time. Spread this over the fruit and sponges, cover and chill for several hours. This can be made a day in advance. To finish, shortly before serving, hull and slice another 100g strawberries, pile them in the centre of the trifle, scatter over 20g coarsely chopped pistachios and dust lightly with icing sugar.

 

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