Vanilla Strawberry Trifles

Rivky Kleiman Recipe By
  • Cook & Prep: 3 h 35 m
  • Serving: 20
  • Contains:

A beautiful presentation and easy to prepare. A winning combination.

Ingredients (10)

Strawberry Sorbet Layer

Vanilla Ice Cream Layer

Chocolate Ganache

Start Cooking

Prepare the Sorbet

Yields 20 4-oz (118-ml) servings.

  1. Puree together strawberries, juices, and sugar. Divide evenly between 20 mini trifle dishes and freeze completely.

Note:

This dessert can also be prepared in a 9x13-inch pan.

Make the Ice Cream

  1. Beat pareve whipping cream until stiff and set aside.

  2. In a separate bowl, beat eggs on high for 10 minutes. Slowly add sugars. Fold in whipping cream.

  3. Divide ice cream among the trifle dishes and spread evenly over the sorbet layer. Return to the freezer for two to three hours.

Prepare the Ganache

  1. Place the chopped chocolate in a small bowl. Heat the pareve whipping cream until it bubbles. (Do not bring to a boil.)

  2. Pour the hot whipping cream over the chocolate. Whisk until it reaches a smooth consistency and has a shiny appearance.

  3. Place one tablespoon ganache on top of the ice cream layer in each dish. Spread evenly and return to freezer.

Credits

Photography: Daniel Lailah.

Food Styling: Amit Farber.

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  • Ita Rochel Russek

    Vanilla Strawberry Trifles

    Strawberry trifle - 9x13

    I made this last week I had more Ice cream than strawberry I want to make it again but for transport purposes I want to make it in a 9x13 pan instead of individual Will one recipe fill one pan? Or do I need to double? Thanks Was really good
    Posted by trochel |February 1, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Hi Ita Rochel. I noticed on the bottom of the recipe it says that it will also work in a 9 by 13, so I think you are good to go!
    Posted by Chaiaadmin|February 1, 2017
    0

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