Trifle

• 3 cups strawberries, hulled and sliced
• 3 tablespoons sugar
• Pinch of salt
• 1/4 cup Grand Marnier or Oloroso sherry
• 1/2 recipe Genoise (page 649; leftover cake from a day or two before is perfect)
• 1 recipe Creme Patissiere (preceding recipe)
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup chopped pistachios or walnuts
• Fresh mint leaves for garnish, optional

1. Toss the sliced strawberries with the sugar, salt, and liqueur and let the mixture sit for 10 minutes.
2. Cut the genoise into ladyfinger-sized pieces and nestle them tightly in one layer across the bottom of your serving vessel.
3. Drain the liquid from the macerated strawberries and pour it over the layer of genoise.
4. Top the genoise with a thick layer of pastry cream, then top the pastry cream with the strawberries, reserving a few to garnish the top of the trifle.
5. Beat the cream and vanilla together with a whisk or hand mixer until the cream holds soft peaks.
6. Spread the whipped cream on top of the strawberries.
7. Sprinkle the chopped nuts and reserved strawberries over the whipped cream and chill the trifle for 1 to 3 hours.
8. Garnish with mint leaves just before serving if desired.

strawberries, sugar, salt, grand marnier, recipe, recipe creme, heavy cream, vanilla, pistachios, mint

Taken from www.epicurious.com/recipes/food/views/trifle-385705 (may not work)