- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
A beautiful presentation and easy to prepare. A winning combination. Yields 20 4-oz (118-ml) servings.
1 (16-oz./454-g.) bag frozen strawberries, defrosted
3/4 cup orange juice
1/4 cup lemon juice
1 cup sugar
2 (8-oz./236-ml.) containers parve whipping cream
3 eggs
2/3 cup sugar
1 tablespoon Gefen Vanilla Sugar
4 ounces (113 grams) Elite Bittersweet Chocolate or other fine bittersweet chocolate, chopped
1/4 cup parve whipping cream
Puree together strawberries, juices, and sugar. Divide evenly between 20 mini trifle dishes and freeze completely.
Beat pareve whipping cream until stiff and set aside.
In a separate bowl, beat eggs on high for 10 minutes. Slowly add sugars. Fold in whipping cream.
Divide ice cream among the trifle dishes and spread evenly over the sorbet layer. Return to the freezer for two to three hours.
Place the chopped chocolate in a small bowl. Heat the pareve whipping cream until it bubbles. (Do not bring to a boil.)
Pour the hot whipping cream over the chocolate. Whisk until it reaches a smooth consistency and has a shiny appearance.
Place one tablespoon ganache on top of the ice cream layer in each dish. Spread evenly and return to freezer.
Photography: Daniel Lailah. Food Styling: Amit Farber.
How Would You
Rate this recipe?
Please log in to rate
I am wondering, can I use store bought vanilla ice cream or would that be too hard for this recipe?
It would definitely make the dessert a little different but flavor-wise you could. My only concern may be that you need to let it defrost a little before and I’m not sure if the strawberry layer would defrost as quickly as the ice cream layer.
Individual ice cream Is it ok to put ganache in the silicone mould? They come out easily?
I think it should be fine!
Vanilla strawberry ice cream Can I make them in silicone mounds and assemble it the other way round, start with the ganache then whip mixture and top it with sorbet?
Definitely sounds like a great idea!
Strawberry trifle – 9×13 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 9×13 pan instead of individual
Will one recipe fill one pan? Or do I need to double?
Thanks
Was really good
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!
Perfect dessert! This recipe checks all the boxes- refreshing, rich (for all the chocolate lovers), beautiful presentation, and fairly easy. It’s my go-to almost every yom tov season
Yum but too big Was waiting to make these and finally had time in the holidays! Yummy combo but would next time make half the size- 40 smaller ones. I find no one wants a massive dessert at the end of a big shabbos meal…
Great idea, thanks for sharing! We are so happy that you enjoyed this recipe!
Taste’s Excellent! Was easy to make…
So refreshing too!
Delicious combination An easy refreshing dessert! The combination of strawberry, vanilla and chocolate is divine!!!! Don’t miss out the top layer!
Such a classic!!