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| STRAWBERRY AND SPICE TRIFLE |
For the strawberries
- 2 pounds strawberries, sliced
- 1/4 cup sugar
- 1 tsp. cayenne
- 1 cup Shiraz wine
For the trifle:
- 3-1/2 cups chilled heavy whipping cream
- 1 cup confectioner's sugar
- 1 Tbsp. cinnamon
- 1 Tbsp. vanilla
- 30 ladyfinger cookies
- 1 (1 pound) pound cake, cut into 2 inch cubes
- whole strawberries for garnish
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- Prepare the strawberries: in a bowl combine the strawberries with the sugar, cayenne and wine. Set aside for 2 hours.
- Prepare the whipped cream: using an electric mixer, whip the cream until stiff peaks form. Gently fold in the confectioner's sugar and cinnamon.
- Assemble the trifle: line an 8 inch diameter glass trifle bowl with ladyfingers so that they are visible from the outside of the bowl. Place a spoonful of whipped cream in the base of the bowl. Top with a layer of pound cake and then top the cake with a layer of macerated strawberries. Continue layering the cream, cake, and strawberries until bowl is filled. Top the trifle with whipped cream and sprinkle with crushed ladyfingers.
- Refrigerate for at least 4 hours and up to 24 hours before serving. Garnish with whole strawberries.
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