Strawberry & White Chocolate trifle
Light and fluffy strawberry cream layered between vanilla sponge cake and decorated with strawberries and white chocolate shavings.
Ingredients
- 1 small Victoria Sponge Cake ready made
- 600 ml Double Cream
- 1 packet Strawberry pudding mix (I used Angel Delight)
- 1/2 tin Condensed milk (200ml)
- 225 g Fresh Strawberries
Instructions
- Whisk together the double cream, condensed milk and strawberry pudding mix until you get stiff peaks; set aside.
- Slice the Victoria sponge cake into small slices and begin layering the slices into a trifle dish (any deep dish will do).
- Add a layer of strawberry cream, followed by a layer of sliced strawberries.
- Then repeat the process by layering the cake, cream and then strawberries.
- Repeat this process until you fill the bowl or use up all of ingredients.
- Garnish the top of the trifle by piping on swirls of the strawberry cream and then add slices of strawberry and shredded white chocolate.
- Allow it to rest in the fridge for at least an hour to set before serving; enjoy!