Strawberry Sponge Trifle

Ingredients (serves 6)

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

Method

1. 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.
2. Use an electric beater to beat the cream and icing sugar in a bowl until soft peaks form. Fold in the sour cream.
3. 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.

Notes

• 
  With a twist: For a Mixed Berry Mascarpone Trifle, swap the strawberries for frozen berries and replace the cream and icing sugar with mascarpone. Thaw the berries completely before using so they don't "bleed" their colour into the mascarpone. Allow overnight chilling time.