Annie Bell’s strawberries and cream trifle

A combination of mascarpone and whipped cream makes for the most decadent chantilly cream, layered with a strawberry purée in wine glasses. This strawberries and cream trifle is one to eat lounging on the sofa in slippers.

strawberries and cream trifle
Chris Alack

SERVES 4

450g strawberries, hulled
50g icing sugar, sifted
a generous squeeze of lemon juice
130ml whipping cream
1 tsp vanilla extract
130g mascarpone
2 trifle sponges, coarsely crumbled
4 soft amaretti biscuits

1. Purée half the strawberries with 30g sugar and the lemon juice in a blender and press through a sieve into a large bowl. Thinly slice and stir in the remaining berries.

2. Whip the cream with the vanilla and remaining sugar in a medium bowl using an electric whisk until it just begins to peak. Work the mascarpone to loosen it in another medium bowl. Add the cream and briefly whisk to blend.

3. Divide half the sponge among 4 x 200ml wine or sundae glasses and spoon a couple of tablespoons of the strawberries and sauce over each one. Smooth a rounded tablespoon of the cream on top, then repeat but this time just dollop the cream, without taking it to the edge. Crown each strawberries and cream trifle with an amaretti biscuit and chill until required, eating them on the day.

Recipe by Annie Bell. Food styling: Clare Lewis. Styling: Sue Radcliffe.