Le Fraisier Trifle

Quick Summary: A sophisticated trifle featuring layers of vanilla sponge cake, vanilla mousseline, and Grand Marnier-macerated strawberries, topped with a lemon-mascarpone mousse.
Source: Unknown

>> servings: 2
-- Macerate the Fruit
Hull and slice the @whole punnet of fresh strawberries{1%unit}. In a #small bowl{}, toss them with @Grand Marnier{2%oz} and @granulated sugar{2%tbsp}. Let sit for ~{15%minutes}. Reserve a few berries for the strawberry-basil coulis.
 
-- Prepare the Elements
Crush the @shortbread{2%cookies} into coarse crumbs. Finely chiffonade the @fresh basil leaves{3%leaves}. Blend the reserved strawberries with the basil to create the coulis. Fold the @lemon curd{100%g} into the @mascarpone{150%g} and whipped @heavy cream{100%ml} to create the citrus mousse.
 
-- The Assembly
In a #small individual trifle dish{}, begin the first of three layers. Start with a disc of @vanilla sponge cake{1%sheet}. Follow with a generous layer of @vanilla mouselline cream{300%ml} and a spoonful of the macerated strawberries.
 
-- Repeat & Finish
Repeat the layering process twice more. On the final top layer of mousseline, sprinkle the shortbread crumbs for texture.
 
-- Final Flourish
Top the dish with the mascarpone-lemon mousse and a drizzle of the strawberry-basil coulis. Finish with a tiny dust of @black pepper{1%pinch} to make the strawberry flavor pop.