Strawberry Jasmine Trifle

"This is insanely good! Strawberry & jasmine is such a dreamy combo: fresh, light, and delicious...it's one of those desserts you just keep going back for." -Molly Wilkinson

Ingredients-

For the Jasmine Pudding:

• 2 cups (480 g) whole milk 
  
• 2–3 jasmine tea bags (or ~5 g loose leaf jasmine tea) 
  
• ⅓ cup (65 g) granulated sugar 
  
• 2 large egg yolks 
  
• 2 tbsp (16 g) cornstarch 

For the Vanilla Whipped Cream:

• 2 cups (480 g) heavy whipping cream 
  
• ½ cup (60g) powdered sugar 
  
• 2 tsp vanilla extract 

For the Strawberries:

• ~1 lbs (3 cups (450 g)) fresh strawberries, hulled and chopped 
  
• 1–2 tsp (5–10 g) granulated sugar 
  
• Zest of 1 lemon + 1 tbsp juice

Assembly-

1. ~ 1 cup (150g) sliced and chopped fresh strawberries, for decoration
   
2. Thin butter cookies like Petit Beurre, Nila Wafers, Thé biscuits, or other 
   
3. Start by making the Jasmine pudding so it has time to chill. In a saucepan, heat the milk until just steaming. Remove from heat, add the jasmine tea, and let steep for ~10 minutes.
   
4. In a bowl, whisk together the sugar, egg yolks, cornstarch, and salt.
   
5. Strain the warm infused milk into the egg mixture. Then immediately whisk together. Return everything to the saucepan.
   
6. Cook over medium heat, whisking constantly, until the mixture thickens to a soft, spoonable pudding consistency - it should coat the spoon but remain fluid.
   
7. Transfer to a bowl, press plastic wrap directly onto the surface, and chill completely.
   
8. For the strawberries: In a bowl, gently toss with the sugar and lemon juice and zest. Let sit for about 10-15 minutes, just to lightly enhance their flavor while keeping their structure intact.
   
9. To make the whipped cream: In a mixer bowl, whip the cream, sugar, and vanilla until medium peaks form with the whisk attachment. Keep chilled until ready to assemble.

Assemble the Dessert-
In a 10-inch Emile Henry Madeleine pan:

1. Arrange a layer of cookies across the base 
   
2. Spread half of the jasmine pudding 
   
3. Add a generous layer of strawberries 
   
4. Spread half of whipped cream 
   
5. Repeat the layers once more.
   
6. Finish with a smooth layer of whipped cream on top.
7. Let chill, covered at least 2-4 hours, or overnight to soften the cookies.
   
8. Decorate with halved or sliced strawberries and a sprinkle of cookie crumbs.
   

Enjoy!

Recipe by Molly J. Wilkinson (@MollyJWilk)