Individual Strawberry Trifles
1 quart fresh strawberries, halved
1/3 cup aged balsamic vinegar
3 cups heavy cream
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1 (1 pound) fresh pound cake
1/3 cup amaretto liqueur
2 amaretto cookies, for garnish
Mint, for garnish
In a small shallow casserole dish, toss the strawberries with
vinegar and let stand at room temperature for 15 to 20 minutes.
After the strawberries have marinated, check for sweetness, adding
sugar if desired.
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.
Using a serrated knife, slice pound cake lengthwise into 1/2-inch
thick slices. You will only need 2 slices. Using a 2-inch cookie
cutter, cut out 2 circles from each cake slice. Line up 2 high ball
glasses (about 2 to 2 1/2 inches in diameter and 4 1/2 to 5 inches
high) and place 1 cake circle in the bottom of each. Brush cakes
with amaretto liqueur.
Add 2 tablespoons 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
tablespoons of marinated strawberries and spread evenly.
Top with a large dollop of whipped cream,
spreading evenly. Cover each glass with plastic wrap and keep in the
refrigerator until serving. Use remaining cake, cream and
strawberries to create a more humble trifle dish.
Cover trifles with plastic wrap and refrigerate for at least 2 hours
so that the flavors can marry.
About 15 minutes before serving, take trifles out of the
refrigerator so that they can warm slightly. Grate a generous shower
of amaretto cookie over top and garnish with a mint sprig.
YIELD: 2 Servings plus extra