Strawberry Trifle


    The origin of the word “trifle” originated in England and means “boring.” It’s because you can make it with a piece of sponge cake and a small amount of fruit.

    It’s as easy as placing the cream and ingredients in layers, but when you put it in a jar, the cross section is beautiful and it’s a fashionable dessert.

Pointers from Rie

  • If you use rice flour for the custard cream, it will be less likely to get lumpy than wheat flour and will have a smooth finish.
  • When custard cream comes in contact with air, it forms a film and the surface hardens. When it cools, keep the plastic wrap in close contact to the surface./li>
  • The juice from the chopped strawberries becomes syrupy and the castella is moist. Let’s add the juice together.
  • You can arrange it by combining other fruits such as bananas, kiwis, oranges, and blueberries, or decorating with your favorite sweets such as cookies.
  • A jar with a wide mouth is recommended because it is easier to decorate. The cream goes on clean with a piping bag. It is easier to make it in a large bowl such as a glass bowl and set it aside.

Ingredients(for about 4 people)

Strawberries 15 to 20
Lemon juice 1 teaspoon
Sugar 1 teaspoon
Castella 2 pieces (about 80g)
a) Egg yolk
  Rice flour
2 teaspoon
2 tablespoon
Butter 5g
b) Fresh cream
1 tablespoon
Mint A little


Nutritional value (for 1 person)

Energy 362kcal
Protein 4.6g
Lipid 25.1g
Carbohydrate 34.1g
Salt equivalent 0.1g


  • Remove the calyx from the strawberries and set aside 4 for decoration.
  • Finely chop the remaining strawberries into 5mm square pieces, put them in a bowl, and sprinkle with lemon juice and sugar to mix them.
  • Finely loosen the castella.
  • Make the custard cream. Put a) in a heat-resistant bowl, mix with a whisk, wrap, and heat in a 600W microwave oven for 2 minutes. Take it out, mix it well, wrap it again and heat it for 1 minute. Add butter and mix with a whisk to dissolve. Put the wrap in close contact with the cream and remove from heat.
  • Make the whipped cream. Put b) in the bowl. Put ice water in a slightly larger container, apply the bottom of the bowl to cool it, and whisk the cream. Put it in a piping bag and keep it in the refrigerator.
  • Prepare 4 transparent jars. Set aside a little custard cream for decoration, divide the rest into 4 equal parts and put in the bottom of the jars. Next, in the order of 3 and 2, put half of each in 4 jars.
  • Squeeze the cream into 6. Layer the other half in the order of 3 and 2 and squeeze the cream again.
  • Cut 1 into the desired size and top with custard cream to decorate with mint.

MOA Products Used

Tea sugar, Flat-breed fertilized egg, rice flour and Milk (pasteurized)
Green Market online shop