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Adjust Servings:
Cocoa Powder – 1 oz (30 g)
Wheat Flour – 2 ½ oz (70 g)
Sugar – 3 oz (90 g)
Eggs – 3
Salt – 1 pinch
Baking Powder – 1 tsp
Powdered Sugar – 2 ¾ oz (80 g)
Cream Cheese – 9 oz (255 g)
Cream – 14 fl oz (420 ml)
Milk Chocolate – 10 ½ oz (300 g)
Bananas – 2
Strawberries – 14 oz (400 g)

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Strawberry and Banana Trifle

Strawberry and Banana Trifle

  • 30 min
  • Serves 6
  • Medium




Today, Cook It is on a mission to encourage you to make a delicious strawberry and banana trifle, while berries are in season. You can have the treat in any weather and at any event. For extra convenience, you can lay the ingredients in small dessert bowls, instead of a large mold.

It may seem that trifle is a modern dish. In reality, the first trifle was prepared at the end of the 16th century in England. Moreover, since then, the recipe has not changed at all. It still calls for biscuit dough and cream — the same as many years ago. Therefore, we say with confidence that this recipe is a proven favorite.



First, prepare the sponge cake. To do this, whisk eggs with sugar until foamy.


Combine flour, cocoa and baking powders, and sift the ingredients into the egg mass, mixing the dough. Transfer it into a baking dish and pop it in the oven, preheated to 360 °F. Bake for 20 minutes, then cut into squares.


Transfer it into a baking dish and pop it in the oven, preheated to 360 °F. Bake for 20 minutes, then cut into squares.


Now prepare the cream. Whip 10 fl oz (300 ml) of heavy cream, add powdered sugar and cream cheese, then whisk again.


Assemble the dessert. Place a little cream in the mold, put sponge cake squares on top, and finish with the cream. Next, lay sliced ​​bananas and strawberries, cover with cream, sponge cake squares, and cream again. Refrigerate for an hour.


Meanwhile, make the icing. Melt chocolate with the remaining cream over a pan of simmering water. Let cool slightly and cream the trifle. Refrigerate overnight.

Swap strawberries and bananas for any other fruit and berries, for example, peaches, apricots, kiwi, currants, or raspberries. By the way, if you want to enhance the taste, soak the sponge with sherry or wine.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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