Diana's Desserts - www.dianasdesserts.com
Jellyroll Strawberries and Cream Trifle
1 large store bought strawberry jam jelly roll cake
2 tbsp. kirsch
1 pound strawberries , cleaned, dried, hulled and halved
1/4 pint white wine
2 tbsp. lemon juice
3oz. granulated sugar
1/2 pint (8oz.) heavy whipping cream
Pistachio nuts or sliced almonds - unsalted and sliced (if using pistachios, chop up in small pieces)
Strawberries, sliced (enough to decorate top of dessert)
Slice the jelly roll and arrange in a large glass bowl. Pour over the kirsch.
Place the strawberries over the jelly roll. Put the wine, lemon juice and sugar in a bowl. Add the cream and whip with a hand whisk until the mixture is softly stiff and holds its shape.
Makes approximately 10-12 servings.
Pour whipped cream over the jelly roll and strawberries, cover and refrigerate for about 2 hours.
Before serving, decorate with the nuts and strawberry slices.
Date: February 9, 2002