Jellyroll Strawberries and Cream Trifle
in Diana's Recipe Book
(total ratings: 1)
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1 large store bought strawberry jam jelly roll cake
2 tbsp. kirsch
1 pound strawberries , cleaned, dried, hulled and halved
1/4 pint white wine
2 tbsp. lemon juice
3oz. granulated sugar
1/2 pint (8oz.) heavy whipping cream
Pistachio nuts or sliced almonds - unsalted and sliced (if using pistachios, chop up in small pieces)
Strawberries, sliced (enough to decorate top of dessert)
Slice the jelly roll and arrange in a large glass bowl. Pour over the kirsch.
Place the strawberries over the jelly roll. Put the wine, lemon juice and sugar in a bowl. Add the cream and whip with a hand whisk until the mixture is softly stiff and holds its shape.
Makes approximately 10-12 servings.
Pour whipped cream over the jelly roll and strawberries, cover and refrigerate for about 2 hours.
Before serving, decorate with the nuts and strawberry slices.
|Date: February 9, 2002|
STRAWBERRY AND JELLY MERINGUE CREAM TRIFLE
100g fresh Strawberries, quartered 10ml (1/2 Tablespoon) Grand Marnier 125ml thickened cream 1 tablespoon Icing Sugar 70g yogurt 5 Pavlova nests, chopped coarsely 1 packet jelly, chopped in cubes (done night before) 20g Crushed Nuts Serves 2
Combine jelly and liqueur in medium bowl.
Beat cream and sugar in small bowl with electric mixer until soft peaks form. Fold in yogurt.
Place half of the strawberry mixture in base of 62ml (2.5cup) serving dish. Top with half of the meringue and half of the cream mixture.
Sprinkle crushed nuts on top for decoration.