Strawberry Trifle

This beautifully layered dessert is the perfect after-dinner treat. It is comprised of ingredients that can all be prepared ahead of time this way you can enjoy spending time with your guest.

Strawberry Trifle

Ricotta Lemon cake

Ingredients:

1 white cake mix

3 egg whites

1+1/3 cup water

2 tbsp extra virgin olive oil

Zest of 1 lemon

1/4 cup ricotta

Direction:

Preheat oven to 350°F (175°C). Grease sides and bottom of pan with butter. Flour the pan lightly. Blend cake mix with egg whites, water and olive oil in a large bowl on low speed for about 30 seconds, until well combined. Mix at medium speed for 2 minutes. Pour batter into pan and spoon the fresh ricotta over the batter 1 tbsp at a time.  Bake immediately in a 9 x 5 x 3 inches loaf pan for about 60 minutes. The cake is done when the top is golden and the toothpick comes out clean. Cool the cake in pan on a cooling rack for 30 minutes. Remove from pan and let cool completely. 

Macerated Berries

2 cups fresh strawberries, hulled and sliced in 1/4 inch thick

1/3 cup sugar

Direction: Combine strawberries and sugar. Refrigerate for 1 hour

Vanilla Whipped Cream

2 cups (500 ml) heavy cream 35%

1/2 cup sugar

1/2 vanilla bean, halved lengthwise, scrape seeds out (use the seeds only)

Direction:

In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the vanilla and sugar. Whip until stiff peaks. Set aside.

To assemble the trifle:

Slice cake into 1 inch thick slices. Use a glass to cut out rounds of cake and place 1 cake circle in the bottom of each of your 6 glasses. Brush cakes with the juice from the macerated strawberries or with Limoncello .  Add 2 tablespoons of  macerated strawberries and spread evenly. Add a large dollop of whipped cream and spread evenly. Add a second layer of cake. Brush with juice from the macerated strawberries or Limoncello. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream and a three strawberries slices. The trifles can be served immediately or refrigerated for up to 2 days.