Trifle with Tsoureki and Strawberries

12 May 2024
Prep time
Total time

For the Strawberries:

  • 1 kg of strawberries
  • 2 heaped tablespoons (60g) of powdered sugar

For the Trifle:

  • 1 bun, approximately 300g
  • 2 cups (500g) cream
  • ⅔ cup (120g) powdered sugar
  • 1 package (200g) cream cheese
  • 3 cups (750g) strained yogurt
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (135g) coarsely chopped pistachios (Halepiana)

Begin by preparing the strawberries. Wash them, remove the stems, and cut them into halves and then into 4 or 6 pieces depending on their size. Place the strawberries in a bowl, sprinkle with 2 tablespoons of powdered sugar, mix well, and set aside for 30 minutes to allow them to release their juices. These juices will be used to moisten the bun pieces.
Cut the Tsoureki into slices and then into 6-8 cubes, based on the size of the bun. In another bowl, combine the cream and powdered sugar. Beat at medium speed until fluffy, which should take about 5-6 minutes. Reduce the mixer's speed and gradually add the cream cheese and strained yogurt, continuing to beat until the mixture thickens. Stir in the vanilla extract.
To assemble the trifle, on a decorative serving plate with a foot, layer half of the Tsoureki pieces. Top with ⅓ of the sugared strawberries and a generous amount of their juice, ensuring the bun absorbs the liquid. Optionally, add some chopped pistachios. Spread ⅓ of the cream mixture over the strawberries. Repeat the layers, finishing with a final layer of cream, pistachios, and strawberries.
Refrigerate the trifle for 3-4 hours to set. If serving the next day, add the top layer of strawberries and pistachios just before serving to keep them fresh.


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