Summer is halfway over. Seriously, how did this happen so quickly?!? But before it ends, you must make this strawberry and amaretti cookie trifle. It is the dessert to take your mind off the heat and the one to make to impress a crowd of family or friends (or both)that are visiting for an impromptu dinner or lunch!
I tried to keep a journal of all that we ate and all the different recipes my mother-in-law was cooking. I did keep up with most of it and will share some things here!!
Every night was something amazing and most times, something simple. Typical evening would entail me accompanying Teresa down to her cantina to get down to business. The business was getting into slicing her homemade pancetta and capicola. I tried to resist not eating too many slices. But between the bread and her olives, it’s impossible to resist! But, hey! There was even a side dish of her broccoli made Calabrese style.
Here’s a quick photo of the trifle while I was assembling it. It was loud and busy in my kitchen and I couldn’t get any more photos.
This is a really easy no-fuss summer recipe. You could use pastry cream that you make yourself or you could use pudding. Go ahead and use instant pudding to keep it simple and keep it quicker. If you have time to make your own pound cake, go ahead and use it. But if your short on time, feel free to but a pound cake. I whipped my own cream. It is so simple to do and in my opinion, tastes so much better than store bought. But again, if you are short on time or desire, you could use the ready whipped. I chilled my trifle for about an hour before serving and sprinkled on the crushed amaretti right before serving. This was made for quite a big family lunch and it was a miracle I even got one photo of it.
Strawberry and Amaretti Cookie Trifle
- 1 pound cake cut into chunks
- 1 cup strawberries hulled and thinly sliced
- 1 Tablespoon sugar
- 1 Tablespoon Limoncello or another liqueur or orange juice
- 1 cup pastry cream or pudding
- 1 cup chilled cream
- 1 teaspoon vanilla
- 1 cup amaretti cookies, crushed
- Place the sliced strawberries in a small bowl with the sugar and the liqueur (or orange juice). Stir it around and set aside. Let the berries soak up the flavor.
- Cut up the pound cake. If you don’t have pound cake, you could use lady finger cookies.
- Whip the cream until soft and fluffy; set aside.
- Make the pastry cream (or pudding); set aside.
- Layer the strawberries on the bottom of your trifle bowl.
- Place the pieces of cut up poundcake on top of the berries.
- Spoon on the pastry cream (or pudding)and spread on top of the pound cake.
- Spoon on the whipped cream and spread it evenly around.
- Chill for at least one hour. Before serving, sprinkle on the the crushed amaretti cookies.