trifle 592

Save room for dessert this Valentine’s Day! This delicious trifle is a gourmet treat, but still easy to make with the help of our secret ingredient.

Strawberry Basil Chocolate Trifle

Chocolate or red velvet cake cubed (I used cake mix)

2 cups fresh or frozen strawberries (thawed)

1 jar Strawberry + Basil Jam

1 jar Chocolate sauce

Whipped Cream (1 pint) with 1/3 cup sugar

Slice or cube cake. Place layer of cake in bottom of deep trifle dish or wine goblets. Spread with thin layer of chocolate sauce (1/2 jar). Mix Strawberry Basil Jam with berries, top cake with layer of fruit/jam mixture. Then spread a layer of whipped cream (half the pint of whipped cream). Then repeat the layers in the same order. Top with berries, drizzle with chocolate sauce and garnish with sprig of fresh mint or basil. Note: Can use Blueberries and Blueberry + Lavender Jam in place of strawberries and Strawberry + Basil jam.

 

 

About Julia Reed

Julia Reed is a columnist at Garden & Gun magazine and a contributing editor at Elle Décor. She also contributes to The Wall Street Journal, Architectural Digest, and The New York Times, and makes frequent appearances on MSNBC. She is the author of five books, including But Mama Always Put Vodka in the Sangria, Adventures in Eating, Drinking and Making Merry and One Man’s Folly, The Exceptional Houses of Furlow Gatewood.

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