Strawberry-Espresso Trifle Recipe

Make the coffee cream: in the bowl of an electric mixer fitted with the whisk attachment, whip cream until stiff peaks form; chill. Using the paddle attachment, whip cream cheese on medium speed until soft and airy, about 4 minutes. Reduce speed to low; add confectioners’ sugar and coffee. Mix for 2 minutes on medium speed. Fold in whipped cream. Set aside in the refrigerator.

Mix together espresso or coffee and liqueur, if using, in a bowl.

To assemble, dip a butter cake slice in the coffee-liqueur mixture and place in a dessert cup. Spread 1 to 2 tablespoons strawberry purée and 3 tablespoons coffee cream on top. Add 2 teaspoons pistachios. Repeat to make another layer. Garnish with pistachios and strawberries. Repeat with remaining ingredients. Refrigerate for at least 2 hours.

Tip: To make the strawberry puree, combine 1 cup frozen strawberries, 1 tablespoon lemon juice, 1/4 cup water, and 3 tablespoons sugar in a saucepan over medium heat. Cook until strawberries are soft, then mash with a wooden spoon.