Easy No-Bake Strawberry Trifle Recipe

Method10 steps

1. 1

   Step 1: Refrigerate the 500 ml whipping cream and the can of evaporated milk (1 can) for at least 1 hour before mixing the dessert. Keep the cream refrigerated until the topping stage.

   Chill cream and evaporated milk · 60 minUses 500 ml fresh whipping cream · 1 can Carnation evaporated milk

2. 2

   Step 2: Wash the lemon (½) and strawberries (12). Squeeze the juice from ½ lemon and remove any seeds. Hull the 12 strawberries and keep them refrigerated for the garnish.

   Uses ½ lemon, to squeeze for its juice · 12 strawberries, washed and hulled · Clean water, as needed to wash the lemon and strawberries

3. 3

   Step 3: Put the two packets of strawberry Jello in a heatproof mixing bowl and stir in the 570 ml boiling water.

   Uses 2 packets strawberry Jello · 570 ml boiling water, for the jelly

4. 4

   Step 4: Add the prepared lemon juice and the 4 tbsp sugar. Stir until the jelly powder and sugar have completely dissolved.

   Uses Strawberry jelly powder mixed with its boiling water · Juice squeezed from ½ lemon, excluding seeds and the separate strawberry garnish · 4 tbsp sugar

5. 5

   Step 5: Divide the finished jelly mixture equally. Pour one half into a large glass serving bowl and refrigerate for about 1 hour, until set. Keep the other half in a separate heatproof bowl and let it cool until lukewarm and still pourable. If the reserved half sets before the milk is ready, warm it gently just until fluid, then let it cool to lukewarm again before mixing.

   Set the jelly base · 60 minUses Half the jelly mixture for the base · Other half of the jelly mixture reserved for mousse

6. 6

   Step 6: Once the jelly base is set, take the chilled evaporated milk from the refrigerator and pour it into a mixing bowl. Beat with a mixer until its volume has approximately doubled.

   Uses Only the chilled can of evaporated milk, excluding the whipping cream

7. 7

   Step 7: Mix the reserved half of the jelly mixture into the whipped evaporated milk to make the mousse. The jelly should be lukewarm and pourable rather than hot.

   Uses Only the reserved half-batch jelly for mousse, excluding the set base · Whipped evaporated milk

8. 8

   Step 8: Pour the mousse over the set jelly base. Refrigerate for about 1 hour, until the mousse layer has set.

   Set the strawberry mousse · 60 minUses Strawberry mousse mixture · Only the set half-batch jelly base in the serving bowl, excluding reserved mousse jelly

9. 9

   Step 9: When ready to serve, whip the cold cream until it forms stiff peaks, stopping before it becomes grainy. Spoon it over the set mousse layer.

   Uses Only the chilled 500 ml whipping cream, excluding the evaporated milk · Set jelly-and-mousse dessert

10. 10

    Step 10: Arrange the prepared strawberries on top of the cream and serve chilled.

    Uses Jelly-and-mousse dessert topped with whipped cream · The 12 washed hulled strawberries, excluding the separate lemon juice