Adam Liaw’s strawberry and sourdough trifle
Strawberries and sour cream transform leftover sourdough into a delicious tiramisu-ish dessert.
Ingredients
500g strawberries, hulled and finely chopped
100g caster sugar
1 tsp Grand Marnier (optional)
300ml thickened cream, whipped
1 tsp vanilla extract
250ml sour cream
350g sourdough (or rye bread)
80g butter
1 tsp cinnamon, plus extra for dusting
Method
Step 1
Combine the strawberries with 25 grams of sugar and the Grand Marnier (if using) and set aside. Whip the cream with the vanilla and a further 25 grams of the sugar to soft peaks, then whisk the sour cream into the mixture. Set aside in the refrigerator.
Step 2
Finely chop the sourdough or pulse it in a food processor to coarse breadcrumbs. Heat a large frying pan over medium heat and add the butter, the remaining sugar, the breadcrumbs and the cinnamon, and stir to toast the breadcrumbs in the butter mixture. Set aside to cool.
Step 3
In a small trifle dish (or individual glasses), add a layer of the cream mix, then a layer of breadcrumbs, then the strawberries. Repeat the layers, ending with a final layer of cream. Refrigerate for at least 2 hours. Serve dusted with a very small amount of cinnamon.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-strawberry-and-sourdough-trifle-20250512-p5lyj5.html