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Sparkling strawberry trifles

Name: Sparkling strawberry trifles
Prep time: 15 min
Total time: 15 min
Yield: Serves 6
Cuisine: British recipes
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

Published: 2 Jul 15
Updated: 18 Mar 24

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.

Easy
June 2015

Test kitchen approved

Serves 6
Hands-on time 15 min

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.

Nutrition: per serving

Calories: 395kcals
Fat: 26g (15.1g saturated)
Protein: 29g
Carbohydrates: 24.8g (21.3g sugars)
Fibre: 0.2g
Salt: 0.4g

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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.

Recipe from June 2015 Issue

Nutrition

Nutrition: per serving

Calories: 395kcals
Fat: 26g (15.1g saturated)
Protein: 29g
Carbohydrates: 24.8g (21.3g sugars)
Fibre: 0.2g
Salt: 0.4g

delicious. tips

Change the flavours slightly by using fresh thyme or shredded mint leaves.

Don’t break the madeira cake into pieces – cut it cleanly so stray crumbs don’t spoil the finished look.