STRAWBERRY SOAK

1. Place the strawberries, sugar, water, and vanilla into a heatproof glass bowl.
2. Place the bowl on top of a saucepan of simmering water for 10 minutes, stirring occasionally.
3. Set aside at room temperature.

DISH PREPARATION

1. Slice the strawberries into rounds, 5mm thick.
2. Arrange the sliced strawberries around the inside of the trifle dish, until they reach approximately 30mm from the top.

NOTE: Any remaining strawberry slices can be diced and reserved for the trifle assembly.

WHITE CHOCOLATE MOUSSE

1. Place the thickened cream and vanilla into a saucepan and bring to the boil.
2. Pour the hot liquid over the chocolate and whisk until the chocolate has completely melted and incorporated.
3. Place the ganache into the refrigerator to cool and thicken slightly, stirring regularly.
4. Once the ganache has cooled, place the double cream into a bowl.
5. Fold the ganache, a third at a time, through the double cream.

ASSEMBLY

1. Strain the prepared strawberry soak syrup into a bowl.
2. In a separate bowl, combine the soaked strawberries with any remaining strawberries from the dish preparation.
3. One at a time, soak the sponge fingers into the strawberry syrup and arrange them in 2 even layers over the base of the trifle dish.
4. Sprinkle half of the chopped strawberries over the sponge layer.
5. Pour half of the chocolate mousse into the dish, then place into the refrigerator to firm up.
6. Grate some milk chocolate over the mousse layer.
7. Repeat with another layer of soaked sponge fingers, chopped strawberries, mousse and grated chocolate.
8. Chill in the refrigerator for a minimum of 6 hours, preferably overnight.
9. Prior to serving, garnish the trifle by layering the top with double cream and strawberry wedges.

NOTE: The trifle can be stored in the refrigerator for up to 3 days.