Strawberry-Lemon Cookies and Cream Trifle

Directions

Prep time: 1 hour + 1 hour set/rest
Total time: 2 hours
Serves 6–8

For the most dramatic effect, create individual servings in “rocks” glasses or short water glasses.

• To make the custard, place sugar, lemon juice, eggs and butter into a sauce pot and place on low heat on the stove. Whisk until it all melts and incorporates. Cook for 5–7 minutes, whisking constantly as it thickens. Do not bring to a boil.
• Pass through a fine mesh sieve into a bowl, then cover with plastic wrap and chill in the fridge.
• To make the jelly, pour the jelly powder pouch into a bowl, add boiling water and stir until dissolved. Add cold water and transfer to the fridge to set.
• Preheat oven to 375°F. Line a baking tray with parchment paper.
• Measure cookie mix, butter, eggs and water into a bowl and mix well with a wooden spoon.
• Evenly spread the mix over parchment paper. Bake for 10 minutes. Let cool, then break into pieces.
• Put frosting and cream into the bowl of a stand mixer with a whisk attachment. Beat on high for 2 minutes. Cover and transfer to the fridge.
• Cut strawberries into slices or quarters.
• Set out glasses to fill with individual portions. Spoon a layer of jelly into each glass, then a layer of custard, then strawberries, add a layer of whipped frosting, then cooled cookie pieces and a few mint leaves. Repeat until glasses are almost full.
• Finish with a smooth top layer of frosting. Garnish with a scattering of sprinkles and cookie pieces from the cookie kit, graham crumbs, and the remaining mint leaves. Chill in the fridge until ready to serve.