Recipe Trifle Strawberry Soft & Delicious

Trifle Strawberry

Ingredients

400 grams of fresh strawberry fruit medium size, clean, split 2 longitudinal.
30 grams of ripe white chocolate, smooth shaved.
½ teaspoon powdered sugar.

Kirsch solution, boil, chill:
100 ml of water
100 grams of fine grained sugar
90 ml kirsch (black cherry juice)

White Chocolate Trifle Sauce:
100 ml of liquid milk
50ml thick cream
100 grams of white chocolate, melted
2 egg yolks, shake off

Cake (can be replaced 1 piece of ready-made sponge cake):
150 grams of sugar
125 grams of unsalted butter
9 chicken eggs
200 grams of wheat flour, sift
65 grams of cornstarch

Method

1. Trifle: Milk milk on a low heat until hot. Add thick cream and melted chocolate, mix well. Add the beaten eggs, stirring quickly until blended. Lift, set aside to cool and set aside.
2. Cake beat butter and sugar until thick. Enter the eggs one by one while continuing to be shaken until thick. Add the flour and cornstarch little by little, shake slowly until smooth, lift. Pour into a 20 cm round baked sheet with margarine and sprinkled wheat, flatten it in a hot oven at 180ºC for 30 minutes until done. Lift and chill. Cut round 6 cm in diameter and set aside.
3. Add 50 grams of strawberries to the glass. Pour 4 tablespoons of kirsch. Place on top of 1 slice of sponge, pour 4 tablespoons triffle. Put strawberries around the glass. If you like, sprinkle with shaved white chocolate and powdered sugar.
4. Serve immediately.