Trifle with Tsoureki and Fresh Strawberries

For the Strawberries

• • --- 1 kg strawberries
• • --- 2 well-heaped tablespoons (60g) icing sugar

For the Trifle

• • --- 1 tsoureki, about 300g
• • --- 2 cups (500g) heavy cream
• • --- 2/3 cup (120g) icing sugar
• • --- 1 package (200g) cream cheese
• • --- 3 cups (750g) strained yogurt
• • --- 1 tablespoon (5ml) vanilla extract
• • --- 1 cup (135g) coarsely chopped pistachios

1. 1. Rinse the strawberries, remove the stems, cut them in half and then into 4 or 6 pieces, depending on their size. Place them in a bowl and sprinkle with the 2 tablespoons of icing sugar.
2. 2. Stir and set aside for 30 minutes. This will help the strawberries release their juices, which will soften the tsoureki. Cut the tsoureki into slices and then into 6-8 cubes, depending on the size of the tsoureki.
3. 3. In a bowl, combine the heavy cream and icing sugar. Beat on medium speed until fluffy, about 5-6 minutes. Reduce the speed and gradually add the cream cheese and strained yogurt, beating until the cream thickens. Add the vanilla extract.
4. 4. In a nice footed serving dish, place half of the tsoureki pieces. On top, add 1/3 of the strawberries and plenty of their sauce, ensuring it covers all the tsoureki. If desired, add some coarsely chopped pistachios. Spread 1/3 of the cream. Then, create another layer of the ingredients and finish with cream, pistachios, and strawberries.
5. 5. Refrigerate the trifle to chill for 3-4 hours before serving. If you plan to serve the trifle the next day, add the strawberries and pistachios to the surface of the dessert at the last minute.