Matcha Strawberry Trifle

Posted on June 14, 2024

This Matcha Strawberry Trifle is such a fun and pretty dessert! It's made with layers of bright green matcha cake, sweet cream, and juicy red strawberries. When you look at it, it's almost like a little edible garden with its beautiful colors. The matcha gives the cake a slightly grassy flavor that tastes really good with the strawberries. And the cream is so deliciously light and creamy! Each bite has a wonderful mix of flavors and textures. You get the tender cake, the tangy berries, and the smooth cream all in one tasty mouthful. This trifle is the perfect dessert to serve at a party or gathering because it's as delightful to look at as it is to eat! It's sure to make everyone's eyes light up with joy.

Desserts

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Ingredients

Strawberry Compote:

1¼ cups fresh strawberries (about 10.5 ounces)

¼ cup agave syrup (about 2 ounces)

2 tablespoons lemon juice (about 1 ounce)

0.8 tablespoon agar-agar (1.8 grams)

Matcha Cream:

¼ cup agave syrup (about 2 ounces)

⅔ cup water (about 5.4 ounces)

0.8 tablespoon agar-agar (1.8 grams)

A pinch of salt

1 tablespoon cashew butter (about 0.7 ounces)

1 tablespoon unrefined cocoa butter (about 0.7 ounces)

1 teaspoon matcha powder (about 0.2 ounces)

Execution Strawberry Compote:

1

Prepare the Compote: Dice the strawberries into small pieces. In a saucepan, combine the agave syrup, lemon juice, and agar-agar. Bring to a boil, then add the strawberries in two stages, stirring well. Cook for 1-2 minutes.

2

Chill the Compote: Pour the mixture into a container, cover with plastic wrap directly on the surface, and refrigerate until set.

Execution Matcha Cream:

1

Prepare the Cream: Chop the cocoa butter and place it in a tall glass. In a saucepan, combine the agave syrup, water, cashew butter, salt, and agar-agar. Bring to a boil.

2

Combine and Blend: Pour the hot mixture into the tall glass with the cocoa butter. Let the cocoa butter melt, then add the matcha powder. Blend with an immersion blender until smooth.

3

Chill the Cream: Transfer the mixture to a container and refrigerate for 1-2 hours until set. After it has set, blend again with an immersion blender until creamy.

Assembly:

1

Layer the Dessert: In each glass, layer the strawberry compote and matcha cream. Repeat the layers as desired.

2

Serve: You can either refrigerate the assembled dessert or enjoy it immediately, which is likely what you’ll want to do.

Additional tips

• Adjust the sweetness by adding more agave syrup if desired.
• For a richer flavor, use full-fat coconut milk in the matcha cream.
• This dessert is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.

Matcha Strawberry Trifle

Dive into this enchanting Matcha Strawberry Trifle! It's a delightful blend of vibrant green matcha cream and sweet, juicy strawberries layered to perfection. This dessert is not just a treat for your taste buds, but also a feast for your eyes – like a miniature edible garden in each glass!

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Prep Time 30 minutes mins

Chilling Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Dessert

Cuisine Fusion, Japanese

Servings 4

Ingredients

  

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• 1¼ cups fresh strawberries about 10.5 ounces
• ¼ cup agave syrup about 2 ounces
• 2 tablespoons lemon juice about 1 ounce
• 0.8 tablespoon agar-agar 1.8 grams
• Matcha Cream:
• ¼ cup agave syrup about 2 ounces
• ⅔ cup water about 5.4 ounces
• 0.8 tablespoon agar-agar 1.8 grams
• A pinch of salt
• 1 tablespoon cashew butter about 0.7 ounces
• 1 tablespoon unrefined cocoa butter about 0.7 ounces
• 1 teaspoon matcha powder about 0.2 ounces

Instructions

 

Prepare the Strawberry Compote:

• Dice the strawberries into small pieces. In a saucepan, combine the agave syrup, lemon juice, and agar-agar. Bring to a boil, then add the strawberries in two stages, stirring well. Cook for 1-2 minutes.

Chill the Compote:

• Pour the mixture into a container, cover with plastic wrap directly on the surface, and refrigerate until set.

Create the Matcha Cream:

• Chop the cocoa butter and place it in a tall glass. In a saucepan, combine the agave syrup, water, cashew butter, salt, and agar-agar. Bring to a boil.

Blend the Cream:

• Pour the hot mixture into the tall glass with the cocoa butter. Let the cocoa butter melt, then add the matcha powder. Blend with an immersion blender until smooth.

Set the Cream:

• Transfer the mixture to a container and refrigerate for 1-2 hours until set. After it has set, blend again with an immersion blender until creamy.

Assemble the Trifle:

• In each glass, layer the strawberry compote and matcha cream. Repeat the layers as desired.

Notes

• Use ripe, sweet strawberries for the best flavor
• Sift the matcha powder to avoid lumps in your cream
• Chill your glasses before assembling for an extra-cool treat
• Add a sprinkle of crushed pistachios between layers for a nice crunch
• Garnish with a fresh strawberry and a mint leaf for a picture-perfect finish

Tried this recipe?Let us know how it was!