Trifle with Tsoureki and Strawberries

For the Strawberries

• 1 kg strawberries
• 2 heaping tablespoons (60g) powdered sugar

For the Trifle (Traifol)

• 1 tsoureki (sweet bread), about 300g
• 2 cups (500g) heavy cream
• 2/3 cup (120g) powdered sugar
• 1 package (200g) cream cheese
• 3 cups (750g) strained yogurt
• 1 teaspoon (5ml) vanilla extract
• 1 cup (135g) coarsely chopped pistachios (Halepian nuts)

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 powdered sugar.
2. Stir and set aside for 30 minutes. This will help the strawberries release their juices, which is what will soften the tsoureki.
3. Cut the tsoureki into slices and then into 6-8 cubes, depending on the size of the bread.
4. In a bowl, add the heavy cream and powdered 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.
5. In a nice serving platter with a foot, place half of the tsoureki pieces. Top with 1/3 of the strawberries and plenty of their syrup, ensuring it covers all the bread. If desired, add some chopped pistachios. Spread 1/3 of the cream. Then, create another layer of the ingredients and finish with cream, pistachios, and strawberries. Refrigerate the trifle to set for 3-4 hours before serving. If you plan to serve the trifle the next day, add the strawberries and pistachios on top just before serving.