Strawberry-Sugar Biscuit Trifle

Serve a dish that's as pretty as it is tasty. Layer Sugar Biscuits, brushed with orange liqueur, with strawberry halves and Trifle Custard in a large glass bowl. Garnish with mint leaves for an extra pop of Spring.

Ingredients:

• Sugar Biscuits
• 6 tablespoons orange liqueur or orange juice, divided
• 2 1/2 pounds strawberries, halved
• Trifle Custard
• 1 1/2 cups whipping cream
• 1/4 cup plus 2 tablespoons powdered sugar
• Garnishes: strawberries, mint leaves

Directions:

1. Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur.
2. Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves. Arrange strawberry halves around lower edge of bowl. Spoon one-third of Trifle Custard evenly over Sugar Biscuit halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.
3. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired.

Southern Living
APRIL 2003