Scottish strawberries are a quintessential taste of summer in the UK. Plump and juicy, these ruby red gems burst with incredible flavour and sweetness. Grown in the rich soil and temperate climate here in Scotland, Scottish strawberries are known for their exceptional quality and freshness. Whether enjoyed on their own, in desserts, or as a topping for pastries, Scottish strawberries offer an unparalleled taste experience.

I’ve teamed up with AVA Magnum® strawberries to bring you this gorgeous recipe to make the most of these juicy sweet strawberries, my AVA MAGNUM STRAWBERRY TRIPLE SUMMER TRIFLE.

AVA Magnum® strawberries are grown exclusively by group of growers in North East of Scotland. The location of their farms in Scotland provides an optimum growing environment for the AVA Magnum® strawberries. The longer daylight hours and cooler evenings allow slow ripening of the fruit which creates an incredible, juicy, sweet flavour. Each delicious berry is then expertly hand-picked at the perfect peak of ripeness for us to enjoy. These delicious berries are the crowning glory of all summer fruits, fit for a king! and a real taste of summer.

RECIPE FOR AVA MAGNUM STRAWBERRY TRIPLE SUMMER TRIFLE

I love a trifle and as a beloved British dessert, I thought using these aromatic, firm yet juicy strawberries with a long shelf life and an intense sweet flavour would make a delightful trifle that perfectly balances luscious flavours and textures.

This layered dessert begins with a base of moist sponge brioche cake soaked in sherry or fruit juice, which forms the foundation for an indulgent creation. Next, comes a generous layer of silky custard, offering a smooth and creamy contrast to the cake. A crown of whipped cream tops it all off, providing a light and airy finish to this decadent treat. The dessert is then adorned with the vibrant AVA Magnum Strawberries, adding a burst of freshness to each bite. With its harmonious blend of sponge, custard, fruit, and cream, a trifle is a dessert that never fails to delight the senses, making it a timeless classic for any occasion and an exceptional dessert for the Summer!

INGREDIENTS (this recipe will make 4 individual trifles)

2 punnets of AVA Magnum strawberries

9mg of Agar Agar

1 tub double cream

4 slices of brioche bread

1 x tub of custard (or make your own)

METHOD

For the BLANCMANGE (milky jelly). A plain strawberry jelly will work just as well.

• Top strawberrries from one punnet and cut in half

• In a bowl blend them till they are liquify

• To a pot add in 9mg of agar agar and the liquid strawberries

• Bring to the boil, add about 50 ml of cream to give it that milky blancmange consistency and colour

• Allow this to cool

LETS BUILD THE TRIFLE

• Slices up some strawberries

• Break the brioche into pieces and layer the brioche in the bottom of the glass

• Add the sliced strawberries around the glass using the brioche to hold the strawberries in place

• Smoosh and squish a handful of strawberries through a sieve to get some strawberry juice and pour that over your brioche (you can of course use a strawberry liqueur or fruit juice here)

• Once the blancmange is cooled (not cold) layer this over the sponge and strawberries

• Cool in the fridge for 30 minutes

• Add a layer of custard and return to the fridge for a further 30 minutes

• Chop up more strawberries and add the to double cream.

• Whip

• Layer the whipped cream over the blancmange and return to the fridge ideally overnight

• When ready to serve top with fresh strawberries and decorate however you like.

These trifles will last for 3 days in the fridge but will they even last that long??!!!

AVA Magnum® strawberries can be purchased from the following retailers (just look out for the variety name, AVA Magnum on the pack)

• Aldi’s Specially Selected

• M&S Red Diamond

• Sainsbury’s Taste the Difference

• Asda Extra Special Range

• Costco

To find out more about AVA Magnum® strawberries visit www.avaberries.com

THIS POST WAS SPONSORED BY AVA MAGNUM STRAWBERRIES