This is truly a spring-celebrating dessert. Light lemon génoise cake is soaked in tangy, Limoncello-spiked syrup, layered with fragrant basil strawberry salad and white chocolate crème Chantilly. White chocolate doesn’t just add interest to the whole flavour palette, it also stabilizes the cream, so the dessert can be completely assembled a day before. I roasted half of the strawberries to boost the flavour, but if you are lucky to get well-ripened ones, you can skip this step.
Here the dessert is shown in individual (they were surely advertised like individual) bowls, but frankly, these particular bowls are too big for a single serving (the recipe makes 6 of those). I recommend assembling a trifle in a big bowl, only making it from three layers of cake. You will be able to feed a crowd then – at least 16. From the other hand, you could choose smaller glasses for these trifles and make real individual desserts.