Strawberry trifle with mascarpone cream

Ingredients

For the pink layer:

• 1 ½ cups homemade mascarpone cream
• 2 cups homemade hung curd
• ¾ cup caster sugar
• 2 cups strawberry puree
• Pinch of salt
• 3 tablespoons agar agar flakes soaked in ¼ - ½ cup water

For the strawberry layer:

• 2-3 cups sliced strawberries

For the white topping:

• 1 cup mascarpone cream
• ½ cup homemade hung curd
• ½ cup icing sugar
• 2 drop vanilla essence (optional)
• A few slices of strawberry for decoration

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Preparation

• Clean and wipe the dessert glasses and keep aside.
• For the pink layer:
  Whip the mascarpone cream and hung curd with ¼ cup sugar until soft peaks form. Mix the remaining sugar & salt with the strawberry puree. Heat the agar-agar flakes mix and keep stirring it. Place a small drop on a plate and check if the agar-agar gels up. Heat the sweetened strawberry puree too on another flame, since you need to mix it with the agar-agar. Slowly pour it into the hot strawberry puree. Mix it well. Line the glasses with a 1-2 teaspoon of the hot strawberry mix. Beat in the remaining strawberry mix in the cream slowly until well combined. Spoon it in the glasses evenly.
• For the strawberry layer:
  Place the sliced strawberry in a neat layer on top of the pink layer.
• For the white layer:
  Whip all the ingredients together until soft peaks form. Spoon over the strawberries, spreading so that it covers the strawberry completely. Refrigerate for 2-3 hours. Top with sliced strawberry before serving.