How to make
The sponge cake layer is cut into cubes, poured with 2 tablespoons of the liqueur and the cubes are left to soak and soften.
For the cream:
Pour the milk into a suitable saucepan, add the vanilla and heat it over low heat until it boils.
In a separate bowl, beat the yolks with the sugar for about a minute until you have a light fluffy cream. Add the starch and beat until you have a smooth mixture.
It is poured into the milk, removed from the heat and is slightly cooled. Place the saucepan back onto the heat and bring to a boil, while stirring constantly. Pour the remaining liqueur and add the butter.
Beat the mascarpone with the powdered sugar. At the bottom of the cup (in my case) put a layer of the sponge cake cubes, a layer of strawberries and a layer of slightly cooled cream.
Repeat and cover the cups with foil. Place them in the refrigerator to cool for two hours.
Before serving, the trifle is decorated with strawberries, hazelnuts and mint leaves.
The mini strawberry trifle with mascarpone is ready.
