Strawberry trifle



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2 punnets strawberries, hulled, quartered
2 tablespoons icing sugar
220g tub extra light cream cheese
1 cup (250ml) low-fat pouring custard
200g sponge finger savoiardi biscuits, halved
1 cup (250ml) apple juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Place strawberries in a bowl. Add icing sugar and toss to coat. Set aside to macerate for 15 minutes.

2. Whisk together cream cheese and custard, until smooth. Pour ½ cup of custard mixture into base of six 1-cup glasses. Dip biscuits into apple juice and place upright in glasses around edges. Top with three quarters of strawberries and drizzle with juices. Finish with a dollop of custard mixture and remaining strawberries.

3. Chill for 20 minutes before serving.