1/2 cup crushed cookie (ex. lemon, Amaretti, ginger snap)
1/4 cup orange liqueur (optional)
1/4 cup sherry or cherry liqueur (optional)
Directions
FRUIT
In a small bowl, toss the berries/cherries with the sugar and lime and let stand at room temperature for 20 minutes. Check for sweetness, adding more sugar if called for.
WHIPPED CREAM
In a large bowl using an electric mixer, whisk the cream to soft peaks with the vanilla then add the icing sugar.
Whip to stiff peaks then fold in the custard and chill in fridge.
TRIFLE
Cut the pound cake into 25 mm cubes. Using four to six jam jars, place some cake in the bottom of each.
Drizzle the cake with the liqueur.
Layer with the fruit, whipped cream, and a spoon of cookie until nearing the top of the jar.
Top with a large dollop of cream and garnish with cookie and fruit.
