Glitter Cookie Trifle
I originally created this dessert to take advantage of summertime berries, but somehow I’m got a Christmas-in-July vibe from my glitter cookie trifle. If you have my cookbooks he glitter cookies are on page 100 of my cookbook Entertain Effortlessly Gift Deliciously. I typically make enormous batches around Christmas, but these cookies were on my mind during the summer months. I wanted to see if these lightly dense cookies would beautify absorb the flavors from rich layers of my strawberry jam (page 40 of my cookbook) whipped cream and sliced strawberries. A traditional trifle is layered with sponge cake, but let’s give this a whirl with my glitter cookie recipe.
The test results are in and it tastes richer than I imagined. The cookies became lightly softened, but kept a little snap on top from the sugar coating. I made it one afternoon, and I let it sit overnight with the most delicious results. If you have my cookbook, give it a try and share your version with me on Instagram @y_delicacies.
Glitter Cookie Trifle
Yvette Jemison
Servings: 10
1 quart heavy whipping cream
1 teaspoon vanilla extract
1 ½ cups strawberry jam,
From Entertain Effortlessly Gift Deliciously or brand of your choice
From Entertain Effortlessly Gift Deliciously
1 pound of strawberries, hulled and sliced
Garnish: mint and a sliced strawberry.
Special equipment: trifle bowl
1. Set the container of heavy whipping cream in the freezer for 15 minutes to chill.
2. After chilling the cream, in a medium bowl, beat the heavy cream and vanilla on high speed until until peaks form.
3. Spread about ¼ of the whipped cream in the bottom of the bowl. Arrange a few strawberry slices against the walls of the dish, resting on the whipped cream. Spread a layer of 4 coarsely broken cookies on top. Drizzle with 1/3 of the jam. Spread 1/3 of the strawberries in a layer over the jam and cookies.
4. Repeat the layers 2 more time, and finish the layering with a layer of whipped cream on top. Garnish with a couple of strawberry slices and mint. Seal with plastic wrap covering the top. Refrigerate for 1 hour and up to 24 hours. Serve chilled
