Strawberry Orange Mini Trifles
Recipe provided by Robert Carter
Created for the Mini Round CocotteIngredients:
- 1/3 cup Bonne Maman Strawberry Preserves
- 2 tablespoons plus 1/3 cup orange juice, divided
- 1 quart strawberries, halved
- Sugar to taste
- 3 cups heavy cream
- 2 teaspoons vanilla extract
- 1/4 cup powdered sugar
- 1 pound fresh pound cake
In a small saucepan, heat strawberry preserves and 2 tablespoons orange juice until melted into a liquid.
Place strawberries in a medium bowl. Pour melted preserves over the strawberries and toss well. Check for sweetness and add sugar if necessary.
Pour cream into a large bowl. With an electric mixer, whip cream until soft peaks form. Add vanilla extract and powdered sugar. Continue to whip until stiff peaks form.
With a biscuit cutter, cut pound cake into 12 rounds. Brush each round with remaining orange juice.
Assemble mini-trifles in Le Creuset mini cocottes or empty Bonne Maman
jars. Place one cake round on the bottom, followed by marinated strawberries, then whipped cream. Repeat once more.
Refrigerate at least 1 hour before serving.