- 450g of fresh strawberries
- 1/4 cup of Amaretto liqueur
- 200g of Amaretti biscuits
- 250ml extra thick double Jersey cream
Wimbledon started only yesterday but we’ve been digging into the strawbs for about a week or so now. I love Strawberries and cream, strawberry ice-cream, strawberry shortcake et al, but I wanted a dessert that was a little spikier. I had the girls coming over and as they were all heading across on foot they were allowed to have something that had a wee kick.
There were five friends heading over so I rinsed and prepared the strawberries and placed them into a deep bowl. I then poured the Amaretto liqueur over them and gave them a good stir. I left them for about twenty minutes which allowed the fruit to macerate in the Amaretto.
You can see here that after twenty minutes the juices and sugars are all working wonderfully in the liqueur and the fruit is softening nicely.
While the strawbs were sitting in the liqueur I divided up the Amaretti biscuits in to 6 bowls, setting aside 6 of the biscuits for use at the end of the recipe.
I then poured a splash of Amaretto liqueur over each of the bowls on to the top of the biscuits.
This little extra booze helps to soften the biscuits slightly……
….and also helps when it comes to breaking them up in the bowl, which needs to be done before the strawberries return from their macerating.
So, the biscuits are crushed and in the bowls. The fruit is macerated and has been spooned on to the top of the biscuits, now it’s time for the good stuff.
I poured the Jersey cream over the fruit and let it move slowly by itself down and over the biscuits at the bottom.
I then took the 6 amaretti biscuits that I had set aside earlier and crumbled one over each of the bowls as a crunchy topping.
And that, my dear friends, it is. Done, dusted and ready for an evening of ridiculous stories with the girls.
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