Strawberry Amaretto Trifle Food

INDIVIDUAL STRAWBERRY TRIFLES

Steps:

• For the marinated strawberries: In a small, shallow casserole dish, toss the strawberries with the vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
• For the whipped cream: In a large bowl, using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip to stiff peaks. Set aside.
• For the trifle: Using a serrated knife, slice the pound cake lengthwise into 1/2-inch-thick slices. You will only need four slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up two highball glasses and place one cake circle in the bottom of each. Brush the 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. Use the remaining cake, cream and strawberries to create a more humble trifle dish.
• Cover the trifles with plastic wrap and refrigerate for impromptu indulgence, keeping in mind that it will store for up to 2 days.
• To serve, remove and discard the plastic wrap. Grate some amaretto cookie on top of the trifles and sprinkle with Demerara sugar.

STRAWBERRIES AND CREAM TRIFLE

Steps:

• Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
• Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.

AMARETTO STRAWBERRY TRIFLE

Steps:

• Wash and cut strawberries in half in a bowl. Add Amaretto and 3 tablespoons of the sugar and allow the mixture to sit.
• Cream together the cream cheese, powdered sugar, sour cream, and vanilla. Set aside.
• Whip the cream with the remaining 1 tablespoon of sugar. Fold into the cream cheese mixture.
• Tear angel food cake into bite-size pieces into the cream cheese and whipping cream mixture.
• Layer in a large bowl - if you have a trifle-style bowl or other clear glass bowl, the layers look great in it. Start with the berry mixture as the bottom layer and end with the berries.
• Chill before serving.

INDIVIDUAL STRAWBERRY TRIFLES

Steps:

• 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.

INDIVIDUAL STRAWBERRY TRIFLES

Steps:

• 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 4 slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up 2 high ball glasses 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. Use remaining cake, cream and strawberries to create a more humble trifle dish.
• Cover trifles with plastic wrap and refrigerate for impromptu indulgence, Keeping in mind that it will store for up to 2 days.
• To serve, remove and discard plastic wrap. Grate amaretto cookie on top and sprinkle with demerara sugar.

STRAWBERRY TRIFLE

Steps:

• Cut the cake vertically into halves.
• Slice the cake into fingers.
• Prepare topping mix as per instructions on the packet but using skimmed milk, or if using fresh cream, whip until stiff.
• Layer half the cake pieces, yoghurt, whipped topping, strawberries and kiwi in a 2 quart serving bowl.
• Repeat layers and sprinkle with almonds.
• Garnish with whole strawberries, if desired.
• Refrigerate for atleast 2 hours.
• For an alternative taste, grate the rind of an orange and a lemon and sprinkle over the sponge.
• Use orange flavoured yoghurt and top with tinned mandarines instead of strawberries.

STRAWBERRY TRIFLE

Steps:

• Add the yogurt, 1 cup chopped strawberries, honey, vanilla and sea salt to a food processor. Blend until smooth.
• To a 12-ounce glass add a quarter of the cookie crumbles. Top with 1/4 cup chopped strawberries and then a 1/2 cup of the yogurt mixture. Top with almost another quarter of the cookies, leaving a few crumbles behind for garnish, followed by another 1/4 cup chopped strawberries and another 1/2 cup yogurt. Garnish with remaining cookie crumbles, chocolate shavings and flakey sea salt. Repeat with the second glass. Serve immediately.
• Nutrition Info Per Serving.
• Calories: 1167.
• Total Fat: 61 grams.
• Saturated Fat: 20 grams.
• Total Carbohydrate: 137 grams.
• Sugars: 99 grams.
• Protein: 28 grams.
• Sodium: 532 milligrams.
• Cholesterol: 71 milligrams.
• Fiber: 6 grams.

STRAWBERRIES WITH AMARETTO SAUCE

Steps:

• Slice fresh strawberries into thirds.
• Mix sour cream, sugar and Amaretto well.
• The sauce should be thick and not runny.
• Chill the sauce in the fridge for 2- 3 hours.
• Pour over fresh strawberries.
• Cook time is chilling time in fridge.

MANGO STRAWBERRY TRIFLE

Steps:

• Wash, hull and slice your strawberries and set aside.
• Using a serrated knife cut the pound cake into 1/2 inch slices and then each slice into thirds. Set aside.
• Pour all the cream in a large bowl and add the juice of 1/2 a lime. Whip either manually or with a mixer until stiff peaks form.
• Using a spatula, about a cup at a time slowly fold in the mango pulp until fully incorporated (the cream will soften but retain body).
• Now, here's hoping you have a large, deep glass dish of some sort! Begin with a layer of poundcake, layer tightly but now so tightly that they're smashed. If you're using alcohol pour about 1/3 to 1/2 a cup of the alcohol over the cake and allow to soak inches
• Then put a layer of strawberries on the cake. Next place the sliced strawberries around the perimeter of the cake and against the glass with the narrow end up.
• Now spoon a generous amount of the Mango Fool over the strawberries. Then a layer of cake, alcohol, strawberries, Fool and so on until you reach the top of your dish.
• At this point I like to decorate with some mint leaves or strawberries on top.
• Chill for about an hour and serve!

STRAWBERRY TRIFLE

Steps:

• Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.