Last updated on January 7th, 2021 at 03:36 pm
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Trifles are amazingly simple to put together, but look like a fancy dessert. You can’t go wrong making a berry trifle for dinner guests–they look so impressive! Don’t save these decadent fruit trifles just for company though. Once you have the sponge part of this trifle recipe down, you’ll want to make trifles all the time. I love the combination of strawberry and kiwi in this recipe. Something about a strawberry kiwi trifle makes me think of Christmas in New Zealand. The sophisticated look of this dish makes it perfect for any special occasion.
What is the Best Way to Layer a Trifle?
One of the most important things to get right with a traditional trifle recipe is the presentation. Your strawberry kiwi trifle is no different. You want to get the layering just right, not only so that it looks amazing, but also so that the dessert tastes just right with every composed bite. There are three layered components to this recipe, so layering them the right way does matter. To begin construction of your strawberry kiwi trifle, spread an even layer of your sponge cake along the bottom of your dish, then add another even layer of your fruit. Add a layer of whipped cream, more sponge cake, more fruit, etc. Finish it with a garnish of fruit atop a final layer of whipped cream.
What is the difference between caster sugar and regular sugar?
This recipe calls for caster sugar, also known as castor sugar, superfine sugar, baker’s sugar, or berry sugar. Don’t worry if you don’t have any in your pantry.
The sugar you have in your pantry is most likely granulated sugar–a gritty, courser sugar. Confectioner’s sugar is a very fine, powdery sugar. Caster sugar is somewhere in between. It has smaller crystals than granulated sugar, but is not powdery.
Caster sugar works well when making “airy” recipes like sponge cake, mousse, meringue, or soufflé. Use it to sweeten fresh fruit since it dissolves faster than granulated sugar.
You can turn your granulated sugar into caster sugar with a food processor, coffee grinder, or blender. Blend the sugar until it’s a super-fine consistency (but not powdery). Try for a crystal size somewhere between granulated sugar and powdered sugar.
Can I Make a Trifle the Day Before?
You can prepare the recipe without assembling it if you want to make your strawberry kiwi trifle the day before. However, it’s not a good idea to assemble your trifle any longer than one hour prior to serving. Once you assemble your trifle, you should put it into the refrigerator immediately to be kept cool until serving. The best thing to make ahead of time is the sponge cake, which you can cut into into the desired piece sizes.
Enjoy your decadent fruit trifle!
Decadent Trifle Recipe with From-Scratch Sponge Cake and Fruit
For the sponge
- 1 cup All purpose flour
- ½ cup Caster sugar
- 2 Eggs
- ½ cup Milk
- 1 tsp Baking powder
- ½ cup Unsalted butter
- ¼ tsp Salt
- 1 tsp Vanilla extract
For the assembly
- 1 cup Whipped cream
- 1 cup Chopped fruits of your choice
- ¼ cup Caster sugar
- 1 tsp Lemon juice
For the sponge
Put the eggs and sugar in a mixing bowl, and whisk it until it is light, pale, and fluffy.
In a separate bowl, mix in all the remaining ingredients thoroughly.
Now very gently, mix the batter with the whipped egg and sugar mixture, folding just until everything is combined.
Pour this in a greased and lined 9 x 13 cake pan, and bake it in a preheated 350 degree oven for around 15-20 minutes, or until the top turns golden and a skewer inserted in the middle of the cake comes out clean.
Let the cake cool completely.
For the assembly
To macerate the fruits, put the chopped fruits into a bowl, and add the sugar and lemon juice. Mix it gently until evenly mixed. Let this sit for five minutes.
Cut the sponge cake into pieces, and put an even layer of the sponge at the bottom of the jar/dish.
Now add some whipped cream and spread it evenly on top of the sponge layer.
Top the cream with a layer of macerated fruits.
Now repeat this same process, one layer of the sponge, macerated fruits, and top it up with some cream.
Let it cool in the refrigerator for a couple of hours before serving.
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