Buzz
If you're searching for an unforgettable Valentine's Day dessert, this strawberry trifle with ladyfingers is a perfect choice. It comes together effortlessly with the help of the freezer. The process is straightforward: sweetened whipped cream is folded with strawberries, then layered in a loaf pan with ladyfingers and softened ice cream before being frozen. The end result is a light, fruity, creamy, and chewy dessert.
For the best texture, ensure the ice cream is soft enough to spread easily, but firm enough to maintain its consistency without becoming icy.
Ingredients List
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8 oz frozen strawberries, thawed and finely chopped (about 1 cup)
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1 cup confectioners' sugar, divided
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1 ¼ cups heavy cream
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12 ladyfingers (roughly half of a 7-oz. package)
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1 pint strawberry or vanilla ice cream, softened
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fresh strawberries, sliced in half lengthwise, for garnish (optional)
Instructions
In a medium-sized bowl, gently mix the chopped strawberries with ½ cup of sugar. Allow the mixture to sit for about 10 minutes until the strawberries release their juice.
In a large bowl, use an electric mixer to beat the heavy cream and the remaining ½ cup of sugar until stiff peaks form, which should take about 2 minutes. Using a slotted spoon, transfer the chopped strawberries into the whipped cream, making sure to reserve the strawberry juice in the bowl.
Line an 8½-by-4½-inch loaf pan with parchment paper, allowing some of the paper to hang over the edges. Spoon 1¼ cups of the whipped cream mixture into the pan and smooth it out evenly.
Dip 6 ladyfingers into the strawberry juice and arrange them in a single layer over the whipped cream mixture, trimming the cookies if necessary. Spread a layer of softened ice cream over the ladyfingers.
Place the remaining 6 ladyfingers on top, then spread the rest of the whipped cream mixture over them. Cover the dish and freeze until firm, for at least 4 hours, or up to 2 weeks.
Allow the trifle to sit at room temperature for 10 minutes before serving. Carefully transfer it to a serving platter and garnish with fresh strawberries, if desired.
Caitlin Bensel
