This is an easy, flexible dessert you can make with a liquor and biscuits of your choice. You can also replace the lemon curd with custard or fruit compote, the strawberries with a different, seasonal fruit.
Pear and ginger biscuits are a great combination. For a trifle version try my Pomegranate Trifle in dessert cup or mini Banoffee.
Makes 6 8 oz jars filled to about 6.-7 oz
12 strawberries, washed, hulled, patted dry with paper towels and sliced lengthwise into 4 pieces
3 tablespoons Cointreau or Grand Marnier
Juice of one fresh orange
Zest of one fresh orange
2 cups store bought or homemade lemon curd
1.5 cups of crushed biscuits of your choice such as Anzac, Amaretti, Ginger,Marie, Shrewsbury,Digestive
2 cups whipping cream
1/2 cup confectioner's sugar (optional)
Toss the sliced strawberries with the liquor and orange juice, cover and reserve about 1-2 hours in the fridge.
Whip the cream and confectioners sugar to soft peaks. You can omit the sugar if you like.
Divide all the ingredients equally between the jars.
Layer each jar with
1) biscuit crumbles
2) top with a few strawberry slices and some liquid
3) lemon curd
4) another layer of strawberry slices
5) top with whipped cream.
6) Garnish with orange zest.
7) Screw on the lid tightly and keep refrigerated.