Briolino-Strawberry Trifle

Submitted by IBIS Backwaren from Aachen


Preparation time: 30 minutes

Serving size: 6


For 6 portions (6 glasses of 250 ml)

  • 3 IBIS Briolino
  • 300 g strawberries
  • 2 tablespoons of sugar
  • 250 g low-fat curd cheese
  • 250 g mascarpone
  • 10 chocolate kisses
  • Besides:

6 strawberries to decorate


Preheat the oven to 180 °C top/bottom heat and line a baking tray with baking paper. Cut the IBIS Briolino into small cubes, spread on the baking tray and roast until crispy for about 8 minutes. Remove and spread out on the baking tray and allow to cool completely.

Wash, clean and chop the strawberries. Mix with the sugar in a bowl and leave to stand covered for about 30 minutes.

Whisk curd cheese and mascarpone until smooth. Remove the cookie layer from the chocolate kisses and use them for other purposes. Fold the foam layer under the quark mixture.

Alternately layer the IBIS Briolino Cubes, strawberries with leaked juice and cream in the glasses until all the ingredients are used up. Make sure to finish with cream. To serve, decorate the glasses with strawberries.

IBIS products used

IBIS Briolino