Friday, July 21, 2006

Marinated Strawberries over Pound Cake

From: Giada De Laurentiis; Everyday Italian

1 quart fresh strawberries, hulled and halved
1/3 C aged balsamic vinegar
about 1-2 tablespoons sugar
1/3 C cold whipping cream
4 slices fresh pound cake (each slice 1/2" thick)
1/3 C amaretto liqueur
6 amaretti cookies (Italian macaroons), crumbled

In a small, shallow casserole dish, toss the strawberries and vinegar, and let stand at room temperature for 20 minutes. Sweeten with enough sugar to taste.

In a medium bowl, beat the cream with an electric mixer until soft peaks form. Cover and refrigerate the whipped cream until ready to use.

Place 1 slice of pound cake on each of 4 plates. Brush the amaretto liqueur over the cake slices. Spoon the strawberry mixture over. Top each with a large dollop of whipped cream. Sprinkle with amaretti crumbs and serve.

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