Strawberry Trifles

Ingredients:

Trifle

• 1 (450 gr.) pound cake
• 1/3 tbsp. amaretto liqueur
• 2 amaretto cookies or almond cookies, for decoration
• Demerara sugar, for garnish

Pickled strawberries

• 0.7 kg fresh strawberries, halved
• 1/3 cup aged balsamic vinegar

Whipped cream

• 3 cups heavy cream
• 2 tsp vanilla extract
• 1/4 cup powdered sugar

Preparation:

1. Using a serrated knife, cut pound cake into 1.5 cm thick slices. You'll need four slices total. Using a 2-inch cookie cutter, cut circles out of each pound cake slice. Place two tall glasses and place a pound cake slice in the bottom of each, brush with amaretto liqueur, and top with 2 tablespoons of marinated strawberries. Spread evenly.
2. Using another spoon, spoon a dollop of whipped cream over the strawberries and spread evenly. Place the next layer on the second cake layer, pressing them down lightly. Brush with amaretto liqueur and top with 2 tablespoons of marinated strawberries. Spread evenly. Using another spoon, spoon a dollop of whipped cream over the strawberries and spread evenly. Repeat the layers as desired.
   
   Pickled strawberries.
   
   In a small, shallow casserole, combine the strawberries with the vinegar and let sit at room temperature for 15–20 minutes. Once the strawberries are marinated, taste for sugar. Sweeten if necessary.
   
   Whipped cream.
   
   In a large bowl, beat the cream with an electric mixer until soft peaks form. Add the vanilla and powdered sugar. Continue beating until stiff peaks form.
3. Cover the trifles with plastic wrap and refrigerate briefly. They can be stored for up to 2 days.
4. Before serving, remove the film from the trifles. Sprinkle with amaretto biscuit crumbs and demerara sugar.