Strawberry Pretzel Trifle

Votes: 2

Photo of the dish: Con Pulos

Time: 1 hour 10 min.
Complexity: easily
Servings: 6 - 8

A recipe for the American dessert "Trifle," made with cream cheese and whipped cream, strawberry sauce with whole berries, and a crumble topping of pretzel and butter. The dessert is served in layered glasses.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

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

For the cream:

450 gr. cottage cheese room temperature cheese
1 cup powdered sugar
1 tsp vanilla extract
1 and 1/4 cups cold heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: strawberry, curd cheese, vanilla extract, powdered sugar, eggs, cream, premium flour, lemon juice, cream, pretzel

Cooking the dish according to the recipe:

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 serving glasses or ramekins. Cover and chill for at least 1 hour (or up to 6 hours in the refrigerator).