This began as a mistake. A Dorie Greenspan recipe, which can be found in Baking: From My Home to Yours, for Brown Sugar Bundt Cake. It was okay, though in the unmolding, quite a bit stuck to the bottom of the pan. Not a thing of beauty, and as these things can happen, sat around for a few days. So, yes a trifle (ha ha) stale.
Trifle, and this was it. As well as another use for my Margarita glasses. Not that they don't get enough use. Multipurpose being good. Frugality also.
Trifle is so charmingly adaptable. If your cake or cookies are plain, go hog wild on the layering ingredients. This being a fruity sort of cake, including fresh pear and apple as well as dried figs and raisins, I kept the layers to a minimum. Chocolate flavored cream cheese at the bottom, then cake pieces drizzled with Amaretto, followed by whipped cream, strawberries, then more whipped cream.
Tiramisu Strawberry Trifle
For 2 large dessert glasses:
1 cup heavy cream
2 tablespoons confectioner's sugar
1/2 cup cream cheese or ricotta
1/4 cup agave nectar or light honey
2 tablespoons cacao powder
1 tablespoon heavy whipping cream
2 cups (approx.) left-over cake
2 tablespoons Amaretto
1 cup strawberries, sliced (2 reserved whole for topping)
Whip the cream and add in confectioner's sugar toward the finish. Set aside. Beat the ricotta and tablespoon of cream with honey or agave nectar and cacao powder until smooth, or whip together in your food processor. Set aside.
Slice the strawberries, reserving 2 for topping. Set aside. Cut the cake into slices or pieces to fit your serving glasses.
Assemble layers, beginning with the chocolate cream at the bottom, next add a layer of cake pieces and drizzle with Amaretto or rum. Add a layer of whipped cream, then the sliced strawberries, more whipped cream and a nice looking, smallish strawberry on top.