Individual Strawberry Trifle - cooking recipe

Ingredients

1 quart fresh strawberries, halved
1/3 cup balsamic vinegar
3 cups heavy cream
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1 (1 lb) poundcake
1/3 cup amaretto liqueur
6 amaretti cookies, for garnish
demerara sugar (to garnish)

Preparation

Place strawberries in a bowl and toss with vinegar.
Let stand for 15- 20 minutes at room temperature.
Check for sweetness and add sugar if desired.
Place heavy cream in a separate large bowl.
Whisk with electric mixer to soft peaks.
Add vanilla and confectioners' sugar.
Whip until stiff peaks.
Set aside.
Slice pound cake into 1/2 inch slices.
Using a cookie cutter, cut out circles from each cake slice the diameter of the glass.
Place 1 circle in bottom of each glass.
Brush cakes with amaretto liqueur.
Spread 2 tablespoons of marinated strawberries on each cake.
Using a different spoon, spread a large dollop of whipped cream on strawberries.
Add a second layer of cake and press down lightly.
Repeat the strawberries and whipped cream.
Cover with plastic wrap and refrigerate till needed.
Will keep up to two days.
To serve: remove plastic wrap, grate amaretto cookie on top and sprinkle with demerara sugar.
Use left over ingredients in one larger bowl for seconds.