Strawberry Cream Cheese Trifle

Chiffon Sponge Cake:

• Whip the egg whites and add sugar.

• Lightly whisk the egg yolks, milk, and oil.

• Combine the flour, cocoa powder, and baking powder.

• Mix the two liquid mixtures together and fold in the dry ingredients.

• Add food coloring.

Strawberry Coulis:

• Mix the pectin with sugar.

• Heat the strawberry puree to 40 °C and add the pectin-sugar mixture.

• Boil down to thicken.

• Add lime puree and zest.

Cream Cheese Frosting:

• Whip the cream cheese with powdered sugar.

• Add dairy cream and whip until smooth.

Sugar Syrup:

• Heat the dairy cream to 75 °C.

• Add chocolate and emulsify with an immersion blender.

• Chill to +2...+4 °C, then whip.

Decoration:

• Garnish with chocolate decor, fruit, and mint.