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Vanilla Strawberry Trifles


A beautiful presentation and easy to prepare. A winning combination.   Yields 20 4-oz (118-ml) servings.


Prepare the Sorbet

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

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.


This dessert can also be prepared in a 9×13-inch pan.


Photography: Daniel Lailah.

Food Styling: Amit Farber.