Made With
Cinnamon-Sugar Swirl Potato BreadIngredients
1 Loaf Martin’s Cinnamon-Sugar Swirl Potato Bread
1 Pound Fresh Strawberries, diced, plus more whole for garnish
3 1/2 Tablespoons Granulated Sugar
1 Teaspoon Lemon Zest
2 Cups Heavy Cream
6 Ounces Cream Cheese, softened
3/4 Cup Powdered Sugar
1/2 Teaspoon Vanilla Extract
8 Tall Straight-Sided Dessert Glasses or Jars, to serve
Serves: 6-8
Directions
Step 1
Toss diced strawberries with sugar and lemon zest. Let rest 10 minutes.
Step 2
In a large mixing bowl using an electric hand mixer, whip heavy cream until soft peaks form.
Step 3
In a separate medium mixing bowl, whip cream cheese until smooth; then add powdered sugar and vanilla and whip until light and fluffy.
Step 4
Add cream cheese mixture to heavy cream and whip until stiff peaks form.
Step 5
Use the rim of one of the serving glasses to cut rounds from each slice of bread. You will want 2-4 slices per glass, depending on the height and volume of the glass.
Step 6
Begin layering your trifles: place one bread round into the bottom of each serving glass. Add a spoonful of strawberries over each bread round.
Step 7
Transfer cream mixture to a piping bag fitted with a large round tip and pipe some of the cream mixture over the strawberries. Repeat layering process 1-2 more times or until glasses are full or ingredients run out, ending with a layer of whipped cream.
Step 8
Garnish each glass with a fresh strawberry. Serve immediately.
