Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Strawberry trifle with white chocolate mousse (recipe courtesy
delicious.com.au)

INGREDIENTS
500g strawberries of varying sizes, plus 125g extra, cut into wedges
300g savoiardi (ladyfinger) biscuits
100g milk chocolate, to grate
200ml double cream
STRAWBERRY SOAK
500g strawberries, chopped
200g caster sugar
1/2 tsp vanilla bean paste
WHITE CHOCOLATE MOUSSE
600ml thickened cream
1 tsp vanilla bean paste
380g white chocolate, finely chopped
400ml double cream

METHOD
1. To make the strawberry soak, place all ingredients in a heatproof glass bowl
with 2 1/2 tbs water. Place the bowl on top of a saucepan of simmering water
for 30 minutes, stirring occasionally. Strain the syrup from the strawberries,
then discard the strawberries. Set the syrup aside at room temperature.
2. To prepare the dish, slice the strawberries crossways into 5mm rounds.
Arrange the sliced strawberries around the inside of a 20cm glass trifle dish,
until they reach approximately 3cm from the top. Chop the remaining
strawberry slices and reserve them for the trifle assembly.
3. For the white chocolate mousse, combine the thickened cream and vanilla in a
saucepan over medium heat and bring to the boil. Put the white chocolate in a
heatproof bowl. Pour the hot cream over the chocolate and whisk until the
chocolate is completely melted and incorporated. Place the ganache in the
fridge for 20-30 minutes, stirring regularly until cool to the touch and thickened.
Transfer the cooled ganache to a larger bowl and add the double cream, one-
third at a time, whisking it through. This mixture needs to be used immediately
after the double cream is added.
4. To assemble trifle, one at a time, dip the sponge fingers into the strawberry
soak (see note) and arrange them in two even layers over the base of the trifle
dish. Sprinkle half of the reserved chopped strawberries over the soaked

sponge layer. Spoon half of the chocolate mousse into the dish, then place the
trifle in the fridge for 20-30 minutes or until it has started to set slightly.
5. Grate some milk chocolate over mousse layer. Repeat with another layer of
soaked sponge fingers, chopped strawberries and mousse. Chill in the fridge
for a minimum of 6 hours, preferably overnight.

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