Trajfl sa jagodama * Strawberry Trifle

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Trajfl je ovde neizbežan za vreme praznika na kraju godine. Umesto jagoda dodaje se i svakkavo drugo voće. Kod nas u bašti jagode su stidljivo počele, pa sam iskoristila da napravim ovaj divan desert.

Sastojci

55 g  šećera
375 ml vode
250 g svežih jagoda, isečenih na listove
2 Kašike Cointrau likera
300 ml ulupne pavlake
45 g šećera u prahu
250 g kisele pavlake
250 g biskvita (imala sam Plazmu, pa sam koristila to)
nekoliko jagoda za dekoraciju

Priprema


U šerpicu uspemo vodu i šećer u prahu pa kuvamo, dok se šećer ne rastopi
Sklonimo sa šporeta, uspemo polovinu jagoda i ostavimo da stoji, dok se tečnost ne ohladi
Zatim to izblendamo dok dobijemo lepu galtku masu. Ko želi može još propasirati da se odstrane semenke. Ja nisam

Sipamo u činiju i dodamo Cointrau

Biskvite sada sipamo u sirup i onda redjamo na dno posude  oko polovinu
 Posebno umutimo pavlaku i kiselu pavlaku, šečera u prahu prema tome koliko volite slatko.
Na biskvite sad redjamo jagode, pa sipamo krem i tako ponavljamo dok sve potrošimo. Na vrhu da bude krem
Dekorišemo sa jagodama. Ja sam još posula košticama nara, jer sam htela da ga potrošim, a i lepo izgleda

Ostavimo u frižider oko 6 sati ili preko noći

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Strawberry Trifle

This is an deseert that you will often find on table here during end years festivities

Our first strawberries in the garden are ripening and I decided to make trifle. 
We actualy do make it more often during the year.
You can of course use any kind of fruit in this tasty desert.

Ingredients

• 55g (1/4 cup) caster sugar
•  375ml (1 1/2 cups) water
•  250g  strawberries, washed, hulled, thinly sliced
•  2 tablespoons Cointreau liqueur
•  300ml ctn thickened cream
•  45g (1/4 cup) pure icing sugar
•  250g ctn light sour cream
•  250g  finger biscuits
•  Strawberries, extra, washed, hulled, thinly sliced, to serve

Create

Stir sugar and water in a small saucepan over medium heat until the sugar dissolves. Stir in half the strawberry. Set aside to cool. Process in a food processor until smooth. Strain to remove the seeds. Discard seeds. Place strawberry mixture in a shallow dish and stir in the Cointreau.

Use an electric beater to beat the cream and icing sugar in a bowl until soft peaks form. Fold in the sour cream.

Dip half the biscuits into strawberry mixture and place over base of a serving bowl. Top with half the remaining sliced strawberry. Spoon over half the cream mixture. Repeat with remaining biscuits, strawberry mixture, sliced strawberry and cream mixture. Place in fridge for 6 hours or overnight to develop the flavours. Top with extra strawberry.