Make this dessert even more indulgent by drizzling over warm chocolate sauce before serving.
Ingredients:
half of a 1-pint (400-g) basket of
strawberries, stems removed
drizzle of strawberry liqueur or other
liqueur of choice
2⁄3 cup heavy whipping cream
2 slices plain sponge cake or pound cake,
cut into pieces if needed
1 pint (600ml) vanilla ice cream
1⁄4 cup blanched almonds, toasted and
coarsely chopped
strawberries, stems removed
drizzle of strawberry liqueur or other
liqueur of choice
2⁄3 cup heavy whipping cream
2 slices plain sponge cake or pound cake,
cut into pieces if needed
1 pint (600ml) vanilla ice cream
1⁄4 cup blanched almonds, toasted and
coarsely chopped
Preparation:
with the liqueur, then purée with an immersion blender. (Alternatively, pulse in a food processor.) Whip the cream with a whisk or electric mixer until soft peaks form.
2. Place 1 piece of cake in the bottom of each of two tall glasses, then spoon in 1 tbsp of strawberry
sauce. Add a scoop of ice cream then of whipped cream. Add another drizzle of strawberry sauce, then continue layering, ending with ice cream at the top. Sprinkle with the nuts and top with the reserved whole berries.
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