Monday, July 6, 2015



3 kg  fresh strawberries, hulled and sliced
1/2 cup white sugar
1 half heavy cream
2 package instant white chocolate pudding mix
2 container lemon yogurt
4 tablespoons coconut-flavored rum, or to taste, divided (optional)
4  prepared pound cakes, cubed
 fresh blueberries as needed


In a bowl, sprinkle the strawberries with sugar for 40 min ; stir to distribute the sugar, and set aside.Chill a large metal mixing bowl and beaters from an electric mixer.Pour the cream into the chilled mixing bowl, and add white chocolate pudding mix, lemon yogurt, and about 1 tablespoon of coconut rum, if desired; beat until fluffy with an electric mixer set on Medium speed.Spread a layer cake cubes into the bottom of a glass, and sprinkle the cubes with another tablespoon of coconut rum. Cover the pound cake with a layer of strawberries; sprinkle blueberries over the strawberries. Spread a thick layer of whipped cream over the berries. Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.

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