Ingredients For Strawberry Trifle With Grand Marnier Recipe
500 gram Strawberries quartered
1.25 cup Sugar
1 No.s Juice of lemon
400 milliliter Heavy cream
400 pound cake gms
Grand marnier
Chopped walnuts
Directions : Strawberry Trifle With Grand Marnier Recipe
STEP 1. To make the compote, in a saucepan add 500 grams quartered strawberries, 1 cup of sugar and juice of 1 lemon. Turn the heat to low and stir the strawberries and sugar till the sugar dissolves. As the sugar melts and the strawberries cook moisture will be released. Continue to cook till strawberries are tender and compote has thickened. Turn off the heat and allow it to cool completely in the refrigerator.
STEP 2. For the whipped cream, in a stand mixer add 400 ml heavy cream, ¼ cup sugar and whisk for 10 to 12 minutes till the cream forms soft peaks.
STEP 3. Using a cookie cutter or knife cut 400 gms pound cake into small ½ inch thick slices.
STEP 4. To assemble the strawberry trifle, in short glass tumblers spoon a first layer of the chilled strawberry compote.
STEP 5. Then add a few pieces of the cake as the next layer.
STEP 6. Spoon some whipped cream over the cake to form a thick layer.
STEP 7. Next drizzle some Grand Marnier over the cream.
STEP 8. Sprinkle some chopped walnuts.
STEP 9. At this stage, begin the process again with a layer of compote, followed by cake, then cream and Grand marnier; Till the small glass is full.
STEP 10. Refrigerate for a few hours till ready to serve.
Nutrition value
546
calories per serving
13 g Fat7 g Protein99 g Carbs5 g FiberOther
Current Totals
13 g Fat
7 g Protein
99 g Carbs
5 g Fiber
MacroNutrients
Carbs
99 g
Protein
7 g
Fiber
5 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
32 mg
Iron
23 mg
Vitamin A
0 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
14 mg
Vitamin B6
1 mg
Vitamin B9
33 mcg
Vitamin B12
3 mcg
Vitamin C
17 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
45 mg
Manganese
0 mg
Phosphorus
148 mg
Selenium
4 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment