Individual Strawberry Trifles
- Preparation Time25 mins
For the marinated strawberries
For the whipped cream
2) In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip until stiff peaks. Set aside.
3) Using a serrated knife, slice pound cake lengthwise into 1-cm thick slices. You will only need 4 slices. Using a 5-cm cookie cutter, cut out circles from each cake slice.
4) Line up 2 high ball glasses and place 1 cake circle in the bottom of each. Brush cakes with amaretto liqueur. Add 2 tbsps of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tbsps of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Use remaining cake, cream and strawberries to create a more humble trifle dish.
5) Cover trifles with plastic wrap and refrigerate for impromptu indulgence, Keeping in mind that it will store for up to 2 days.
6) To serve, remove and discard plastic wrap. Grate amaretto cookie on top and sprinkle with demerara sugar.
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