Strawberry Pretzel Trifle topcook.tomathouse.com
Ingredients:
For strawberries:
- 1100 ml strawberries, halved (about 6 cups)
- 3/4 cup granulated sugar
- 1 tbsp. freshly squeezed lemon juice
For the crumbs:
- 110g melted unsalted butter, plus extra for greasing the pan
- 3.5 cups small pretzels
- 1 egg white
- 1/3 cup granulated sugar
- 1 tbsp flour
- Fine salt
Preparation:
- Prepare the strawberries: In a large saucepan, combine 4 cups strawberries and granulated sugar and heat over medium heat.
Cook until the mixture begins to bubble, then increase the heat to medium-high and cook, stirring occasionally, for 15 minutes, until the berries are soft and the liquid is thick enough to hold a spoon.
Remove from heat and stir in the remaining 2 cups of strawberries and lemon juice. Let cool, then pour into a bowl, cover, and refrigerate for at least 1 hour, or preferably overnight.
- Meanwhile, prepare the crumble: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously grease a 9-inch (22-cm) baking dish with butter. In a food processor, combine 3 cups of pretzels, melted butter, egg white, granulated sugar, flour, and 1/4 teaspoon of salt. Process until a moist dough forms.
Spread the dough in an even layer into the prepared pan, pressing it lightly. Break the remaining 1/2 cup pretzels into pieces and press them into the dough. Bake for 25-30 minutes until golden brown. Remove from the oven and cool completely in the pan, then break into small pieces.
- Prepare the cream: Just before serving, beat cream cheese, powdered sugar, and vanilla in a large bowl with a mixer on high speed for 2 minutes until smooth.
In another bowl, beat the heavy cream with a mixer on high speed for 3 minutes until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture, then fold in the rest and mix.
- Layer the cream, crumble topping, and strawberry mixture into individual glasses or ramekins. Cover and chill for at least 1 hour (or up to 6 hours in the refrigerator).
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