A quick and easy trifle recipe made by adding strawberries, sparkling rosé wine, shop-bought maderia cake and a sweet double cream mixture to cocktail glasses.
Add a nutty crunch to your dessert with these strawberry and mascarpone trifles, ready in just 20 minutes.
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Ingredients
- 6-12 strawberries, hulled and roughly chopped
- 300ml sparkling sweet rosé (we used Barefoot Pink Moscato Bubbly, widely available)
- A few fresh basil leaves, finely sliced, plus extra tiny ones to top
- 6 small slices madeira cake, cut into pieces (see tips)
- 125g ricotta
- 200ml double cream
- 2-3 heaped tbsp icing sugar
- Squeeze lemon juice
- A few amaretti biscuits, crumbled
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Method
- Divide the strawberries among 6 cocktail glasses, then pour a good splash of fizz into each one. Scatter over some basil and top with the cake pieces (don’t push down too much).
- Mix the ricotta, cream, 2 tbsp icing sugar and lemon juice, then taste – it may need a bit more sugar. Whip with an electric mixer or balloon whisk until the mixture just holds its shape.
- Divide among the trifles, top with crumbled amaretti biscuits and small basil leaves (see tip), then serve.
Nutrition
- 395kcals Calories
- 26g (15.1g saturated) Fat
- 29g Protein
- 24.8g (21.3g sugars) Carbs
- 0.2g Fibre
- 0.4g Salt
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