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

Rate this recipe:

Related recipes


Related articles

Impress your friends with these St Patrick's day recipes!Impress your friends with these St Patrick's day recipes!Make your own Advent calendar with Petitchef !Make your own Advent calendar with Petitchef !

Daily Menu

Receive daily menu: