Recipe courtesy of Lorraine Pascale
Episode: Entertaining
35 min
35 min
8 to 10 servings


  • Two 10-ounce all-butter pound cakes
  • 3/4 cup strong liqueur, such as amaretti, cognac or orange-flavored liqueur, such as Grand Marnier or Cointreau, optional
  • 3 pints strawberries, hulled and halved lengthwise
  • One 8-ounce package amaretti cookies, crumbled
  • Seeds from 1 vanilla pod or 1/2 teaspoon vanilla extract
  • 3/4 cup powdered sugar
  • 4 cups heavy cream
  • 7 ounces white chocolate, grated


Place a large trifle dish or large glass bowl onto a tray to make it easier to carry. Slice the pound cakes into 1/4-inch slices. Line the bottom of the dish with a few of the slices, tightly and in a single layer. Pat them down evenly with your fingers. Brush the cake with some of the liqueur, if using. Then take a few strawberries that are roughly the same size and turn one half upside down and place them on the outer edge of the cake so they are pressing up to the glass. Repeat all the way around the dish. Sprinkle some of the cookie crumbs on top of the cake to a third of the way up the strawberries. Put the vanilla, sugar and cream into the bowl of a mixer and whip until stiff peaks form. Spread one third of the cream on top of the cookie crumbs and smooth it down with a spoon or spatula. The cookie crumbs will stick to the spoon while spreading so I use a small knife to scrape them off. The cream should come up to just above the level of the strawberries. Stand back from your evolving masterpiece and make sure the cream is level. If it is not, use a piece of paper towel to wipe around the edge of the bowl, then sprinkle on a layer of the white chocolate. Repeat each layer until the bowl is full, finishing with a layer of strawberries. Refrigerate until ready to serve.


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