We are in the middle of World Cup fever, I love soccer, I’ve always enjoyed watching the games. Often we invite friends to watch the games of Chile, other Latin countries or USA. For one of these parties I did this trifle for dessert: easy to make and very attractive, it also travels very well if you have to bring a dessert to another house.
It is important that the meringues are not in contact with the cream so doesn’t?get wet and mushy.
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Strawberry Meringue Trifle
8 people
Ingredients:
- 500 grams of strawberries (1 pound)
- 500 grams of blueberries (1 pound)
- 1 vanilla?pound?cake
- 12 little meringue?(Trader’s Joe are my favorite)
- 1 cup cream
- 2 tablespoons sugar
- 1 cup lemon curd
Preparation:
- Wash and dry the trifle dish so it is very clean,?without streaks.
- Cut 6-8 strawberries into slices and line the bottom of the trifle. Only the outer edge.
- Chop the cake into cubes and place it on the middle.
- Beat the cream in a cold bowl at high speed when soft waves begin to form, add sugar while beating at low speed. Continue beating until hard peaks forms.
- Working with a spatula add the lemon?curd and fold it in.
- Cover the cake cubes with the cream.
- Place another?outer?layer of strawberry slices?and also a layer on top of the cream (as seen in the pictures).
- Place the crushed meringue on top of the strawberries and choose three strawberries, cut them in half to form the star at the center.
- Cover the entire surface with blueberries.
- Refrigerate for 2 hours. Serve cold.
Such perfect little layers! I love the addition of the crushed meringue! Do they start to soften up since they are in little pieces right next to the berries or do you still get a little crunch surprise in the middle? Perfectly plated 🙂
I made mine 6 hours in advance and it was crunchy. On the long run I’m sure some soften. Thanks for visiting.
lovely dessert for the 4th!