Strawberry and Mint Trifle
Top Rated Recipe
Key Details:
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prep time: 3 hours
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Cook time: 0 minutes
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Difficulty Level: Easy
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Course: Dessert
Cuisine: Fusion
Key Ingredients:
Strawberries
Fresh mint leaves
Leftover cake
Whipping cream
About Strawberry and Mint Trifle
Table of Contents
This is a super way to use up leftover cake.
Read More- Strawberries, quartered 2 cups + a few to garnish
- Fresh mint leaves, thinly sliced 10
- Leftover cake, cut into bite sized pieces 2 cups
- Castor sugar 1 tbsp
Step 1.Take strawberries, sugar, lemon juice, mint leaves and wine (if using) in a bowl and mix well. Let the mixture stand for 20 minutes or till juices flow out.
Step 2.Whip cream in another bowl with a hand blender till soft peaks form.
Read MoreIngredients
- Strawberries, quartered 2 cups + a few to garnish
- Fresh mint leaves, thinly sliced 10
- Leftover cake, cut into bite sized pieces 2 cups
- Castor sugar 1 tbsp
- Lemon juice 1 tbsp
- White wine (optional) a splash
- Whipping cream 1 cup
- Fresh mint sprig 1 to garnish
How to Make Strawberry and Mint Trifle (Stepwise Photos)
Method
- Take strawberries, sugar, lemon juice, mint leaves and wine (if using) in a bowl and mix well. Let the mixture stand for 20 minutes or till juices flow out.
- Whip cream in another bowl with a hand blender till soft peaks form.
- Spread some of the strawberries at the base of a trifle dish, top with some pieces of cake, spoon over the juice given out from marinated strawberries. Cover with some of the whipped cream.
- Repeat these layers. Decorate with fresh strawberries and a mint sprig and serve chilled.
Additional Tips and Tricks
About chef
Chef Saransh Goila
Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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