Strawberry trifle with mascarpone cream

10 servings
15 min
10 min
Very Easy


Number of serving: 10

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


  • 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.


Strawberry Trifle with mascarpone cream, photo 1
Strawberry Trifle with mascarpone cream, photo 2
Strawberry Trifle with mascarpone cream, photo 3


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