Trifle
Trifles are anything but trifles: they take a good deal of work to put together, they’re about as caloric as desserts get, and, in the right serving vessel—like a large glass dish with tall, straight sides that reveals the tempting layers of cake, cream, fruit—they’re absolute showstoppers. In England, one is often wowed by the guiltless and masterful employment of loads of cream in many desserts. Trifles are a showcase for the British love of cream—in this case both whipped and pastry.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Toss the sliced strawberries with the sugar, salt, and liqueur and let the mixture sit for 10 minutes.
Step 2
Cut the génoise into ladyfinger-sized pieces and nestle them tightly in one layer across the bottom of your serving vessel. Drain the liquid from the macerated strawberries and pour it over the layer of génoise.
Step 3
Top the génoise with a thick layer of pastry cream, then top the pastry cream with the strawberries, reserving a few to garnish the top of the trifle.
Step 4
Beat the cream and vanilla together with a whisk or hand mixer until the cream holds soft peaks. Spread the whipped cream on top of the strawberries.
Step 5
Sprinkle the chopped nuts and reserved strawberries over the whipped cream and chill the trifle for 1 to 3 hours. Garnish with mint leaves just before serving if desired.
