Ingredients : half of a 1-pint (400g) basket of strawberries, stems removed drizzle of strawberry liqueur or other liqueur of choice ⅔ cup heavy whipping cream 2 slices plain sponge cake or pound cake, cut into pieces if needed 1 pint vanilla ice cream ¼ cup blanched almonds, toasted and coarsely chopped
Prepare Time : 15 Minutes, SERVES : 2 Special equipment: food processor, immersion blender
Directions : 1. Coarsely slice the strawberries,reserving two whole ones. Put the sliced berries in a bowl, drizzle with the liqueur, then puree 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 tablespoon 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. Variation : Drizzle with chocolate sauce, if you like. Notes : Be extra careful not to overwhip the cream, or it will become grainy and will slightly separate.
