Chocolate Strawberry Trifle


Tenina Holder

Posted June 2, 2020 (Last updated January 12, 2022)



Total Time

5hrs 20mins



This beautiful dessert will be the centrepiece of any table! Perfect for a special occasion and of course Christmas. Be prepared to make it again.

Make sure you have enough room in your fridge to place a 3.5L ...


  • White chocolate icon
    White chocolate100 gbroken up
  • Strawberries icon
    Strawberries300 gsliced
  • Dark chocolate icon
    Dark chocolateas neededshaved, to garnish
  • Sugar icon
    Sugar80 g
  • Cocoa powder icon
    Cocoa powder80 g
  • Milk icon
    Milk900 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
  • Vanilla bean paste icon
    Vanilla bean paste1 tablespoon
  • Gelatine icon
    Gelatine3 teaspoons
  • Single cream icon
    Single cream350 g
  • Egg yolk icon
    Egg yolk3
  • Vanilla bean paste icon
    Vanilla bean paste4 teaspoons
  • Hot coffee icon
    Hot coffee200 ml
  • Sponge fingers icon
    Sponge fingers10
  • Mascarpone cheese icon
    Mascarpone cheese500 g

  • 1. Make the jelly: Add sugar, cocoa powder, milk, pink Himalayan salt flakes and vanilla bean paste to the TM5 bowl
  • 2. Cook for 5 min, 90°C, speed 3
  • 3. Then add gelatine to the TM5 bowl
  • 4. Blend with MC in place 1 min, speed 6
  • 5. Pour carefully into trifle bowl so that you have a nice clean edge
  • 6. Cool slightly before transferring to the fridge until set
  • 7. Make the White Chocolate Custard: add white chocolate, milk, single cream, egg yolk and vanilla bean paste to the TM5 bowl
  • 8. Cook for 8 min, 80°C, speed 4
  • 9. Cook for 3 min, 90°C, speed 4
  • 10. Cool almost completely. Stir occasionally with a spoon to prevent a skin forming
  • 11. Add hot coffee to a clean heatproof bowl
  • 12. Dip the sponge fingers into the brewed Crio Brü or coffee and place on top of the jelly
  • 13. Layer few strawberries and fill in the gaps
  • 14. Pour custard on top of all this and allow to set in the fridge
  • 15. When the custard has set, repeat the sponge fingers and strawberry layer
  • 16. Clean TM5 bowl
  • 17. Add mascarpone cheese, single cream and vanilla bean paste to the TM5 bowl
  • 18. Whip 5-10 sec/ Butterfly/speed 4 or until you have stiff peaks
  • 19. Spread on top of the trifle
  • 20. Refrigerate for several hours to allow flavours to develop
  • 21. Decorate with sliced strawberries and chocolate shavings just prior to serving

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