Strawberry Trifle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,144 cal. | (54 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 105 g | (70 %) | ||
| Sugar added | 44 g | (176 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 37.9 μg | (84 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 1,021 mg | (26 %) | ||
| Calcium | 406 mg | (41 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 30.9 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 531 mg | |||
| Complete sugar | 72 g |
Ingredients
- For the cream
- 40 grams cornstarch
- 3 egg yolks
- 80 grams sugar
- ½ l milk
- ¼ l Whipped cream
- 1 packet Vanilla sugar
- For the trifle
- 250 grams Ladyfinger
- 500 grams Strawberries
- 2 untreated Oranges
- ¼ l Whipped cream
- 100 grams slivered almonds
- 100 grams Strawberries (for decorating)
Preparation steps
Mix the cornstarch, half the sugar, the egg yolks and 1/4 liter (approximately 1 cup) of cold milk. Bring the remaining milk, remaining sugar, cream and vanilla sugar to a boil. Mix in the cornstarch and bring to a boil, stirring constantly. Allow the mixture to cool and pour through a sieve.
At the bottom of a large glass bowl, spread the ladyfingers. Rinse the berries and cut into slices. Peel the oranges, cut into slices. Spread half of the cream on the ladyfingers and cover with berries and orange slices.
Spread another layer of ladyfingers and cover with the remaining cream. Chill for at least 2 hours. Whip the heavy cream and place on the dessert. Roast the flaked almonds in a dry frying pan. Serve garnished with roasted almonds and strawberries.
