Strawberry Trifle

Cooking Instructions

Have ready a 31⁄2- to 4-qt trifle dish or clear glass bowl (so layers are visible).

Mousse: Heat 1⁄2 cup cream and the sugar in a medium saucepan over medium heat, stirring until sugar dissolves. Remove from heat and add chocolate; stir until melted. Scrape into a medium bowl; let cool. Beat remaining 11⁄2 cups cream until soft peaks form when beaters are lifted. Stir 1⁄4 into chocolate mixture; fold in rest. Refrigerate.

Reserve and refrigerate about 1 cup strawberries for garnish; slice remaining.

Cut poundcake crosswise in 24 slices. Cut each slice diagonally to form 48 triangles. Lay cake on flat surface; brush tops with amaretto.

To assemble: Arrange 13 cake slices on bottom of trifle dish. Top with 1⁄3 the sliced berries, placing some decoratively against sides of bowl. Spread with 1⁄3 the mousse; sprinkle with 1⁄3 cup almonds. Repeat twice, ending with remaining cake. Cover with plastic wrap; refrigerate at least 3 hours.

Up to 1 hour before serving:Beat cream and sugar with mixer until stiff peaks form. Spoon dollops on middle of trifle; garnish with reserved berries.

Planning Tip: Can be made through Step 5 up to 1 day ahead.