Elderflower and Strawberries Trifle
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Elderflower and Strawberries Trifle
Prep Time15 Minutes
Servings6
0Ingredients
1 pack dessert sponge (sliced or torn)
400g fresh strawberries, hulled & quartered
3-4 tbsp elderflower cordial
300ml double cream, softly whipped
250ml fresh custard
3–4 ready-made meringue nests, crushed
Mint leaves to garnish
Directions
INGREDIENTS
- 1 pack dessert sponge (sliced or torn)
- 400g Dunnes Stores fresh Irish strawberries, hulled & quartered
- 3-4 tbsp elderflower cordial
- 300ml Dunnes Stores double cream, softly whipped
- 250ml Dunnes Stores fresh custard
- 3–4 Dunnes Stores ready-made meringue nests, crushed
- Mint leaves to garnish
METHOD
- Place the hulled and quartered strawberries in a bowl. Drizzle over the elderflower cordial and toss gently. Let sit for 10–15 minutes until glossy and juicy.
- In a glass serving dish, layer the torn dessert sponge evenly across the base.
- Spoon the macerated strawberries over the sponge, making sure to drizzle the collected elderflower-strawberry juice across the sponge layer.
- Top with a generous layer of fresh custard.
- Add the double cream along with a tablespoon of elderflower cordial to a bowl and whip until soft peaks form. Spoon the cream on top of the custard and smooth out gently.
- Crush the meringues and pile on top of the cream and finish with a few extra strawberries or a scatter of mint for colour
- Chill for at least 30 minutes before serving to let everything settle and soak.
15 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Recipe
INGREDIENTS
- 1 pack dessert sponge (sliced or torn)
- 400g Dunnes Stores fresh Irish strawberries, hulled & quartered
- 3-4 tbsp elderflower cordial
- 300ml Dunnes Stores double cream, softly whipped
- 250ml Dunnes Stores fresh custard
- 3–4 Dunnes Stores ready-made meringue nests, crushed
- Mint leaves to garnish
METHOD
- Place the hulled and quartered strawberries in a bowl. Drizzle over the elderflower cordial and toss gently. Let sit for 10–15 minutes until glossy and juicy.
- In a glass serving dish, layer the torn dessert sponge evenly across the base.
- Spoon the macerated strawberries over the sponge, making sure to drizzle the collected elderflower-strawberry juice across the sponge layer.
- Top with a generous layer of fresh custard.
- Add the double cream along with a tablespoon of elderflower cordial to a bowl and whip until soft peaks form. Spoon the cream on top of the custard and smooth out gently.
- Crush the meringues and pile on top of the cream and finish with a few extra strawberries or a scatter of mint for colour
- Chill for at least 30 minutes before serving to let everything settle and soak.