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Golden Strawberries & Cream Trifles

Golden Strawberries & Cream Trifles

Brought to you by: Tate & Lyle Cane Sugars
    8 serving

Prep time:

Cook time:

Serves: 8

Celebrate British culinary in style with these distinctive golden strawberries and cream trifles made with British inspired Golden Syrup Cane Sugar - it's ideal for any get-together and British celebrations.
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  • 5 tsp lemon juice , 3 tsp for the syllabub, 2 tsp for the strawberry sauce
  • 3 tsp brandy
  • 6 tbsp sweet white wine, 3 tbsp for the syllabub, 3 tbsp for the trifle
  • 25g golden caster Sugar, for the vanilla cream, plus 1 and a half heaped tbsp for the syllabub and 3 heaped tbsp for the strawberry sauce
  • 275ml double cream , 125ml for the syllabub, 150ml for the trifle
  • 1 tsp vanilla extract
  • 575g strawberries, hulled, 225g for the strawberry sauce, 350g for the trifle
  • 16 brioche slices

Recipe tips / Prepare ahead

You will need some plain cutters to fit the size of the bowls you are using.


Step 1

Make the syllabub first. Mix the lemon juice, brandy, wine and Tate & Lyle Golden Syrup Sugar in a bowl. In another bowl, lightly whisk the cream until it starts to thicken, then, little by little, whisk in the wine mixture until soft peaks form.

Step 2

To make the vanilla cream combine the cream, Tate & Lyle Golden Syrup Sugar and vanilla in a bowl and lightly whisk until soft peaks form.

Step 3

To make the strawberry sauce put the strawberries, Tate & Lyle Golden Syrup Sugar and lemon juice in a food processor and blend until pureed, then pass through a sieve and set over a bowl.

Step 4

Stamp out 16 circles from the brioche with the cutters then sprinkle over the wine. Reserve 24 sliced strawberries for decoration and then arrange half of the rest of the strawberries in the bottom of 8 small glass bowls and drizzle over half the sauce. Place a brioche slice on top, then spoon on the vanilla cream, lightly spreading to the edges. Repeat with another layer of strawberries, sauce and brioche. Top with the syllabub, spreading it to the edges, decorate with the reserved strawberry slices and serve.

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