Trifle is a pudding type sweet food that is not cooked but made from chiffon cake stacked in a row and using jam so that the cake remains firm and sticks to one another. Trifle is from England, of course it will be a special dessert not if you serve this food.



  • 400 grams of medium-sized fresh strawberry, clean, split 2 longitudinally
  • 30 grams of white cooking chocolate, fine drawstring
  • ½ tsp powdered sugar

Kirsch solution, boil, chill :

  • 100 ml of water
  • 100 grams of fine grained sugar
  • 90 ml of kirsch (black cherry juice)
  • White Chocolate Trifle Sauce:
  • 100 ml of liquid milk
  • 50 ml of thick cream
  • 100 grams of white cooking chocolate, melt
  • 2 chicken egg yolks, shake it off

Sponge cake (can be replaced with 1 ready-made sponge cake) :

  • 150 grams of sugar
  • 125 grams of unsalted butter
  • 9 chicken eggs
  • 200 grams of flour, sifter
  • 65 grams of cornstarch

  1. Trifle: Milk yams over low heat until hot. Add thick cream and melted chocolate, mix well. Add the beaten egg, stir quickly until smooth. Lift, let it cool. Set aside
  2. Bolu: shake the butter and sugar until thick. Add eggs one at a time while continuing to shake until thick. Add flour and cornstarch bit by bit, gently shake until blended, lift. Pour into a round baking pan 20 cm in diameter with the margarine and sprinkled with flour, flatten it in a hot oven at 180ÂșC for 30 minutes until cooked. Lift and cool. Cut round 6 cm in diameter. set aside
  3. Put 50 grams of strawberry into a glass. Pour 4 tablespoons of Kirsch. Put on it 1 piece of sponge, pour 4 tablespoons of triffle. Place strawberries around the glass. If you like, sprinkle shaved white chocolate and powdered sugar
  4. Serve immediately

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