Strawberry Parfait

Gather the ingredients.

Place the amaretti biscuits in a plastic bag and gently crush using a rolling pin until they resemble coarse sand. Remove a couple of tablespoons and keep to the side for garnish. Spoon an even amount into the base of two glass dessert dishes or wine glasses. Press the crushed biscuit crumb firmly with the back of a spatula, then carefully, without disturbing the crumb, spoon over the Amaretto. Pop the glasses into the refrigerator while you prepare the rest of the parfait.

Wash, hull, and dry the strawberries.

Choose three or four of the largest, well-shaped strawberries and slice as thinly as you can. Then, finely chop the remaining strawberries. Once the biscuit base is chilled, take the slices and lay evenly into the base and up the sides of the glasses in an even line. Repeat with a second row behind and overlapping with the previous fruit, reserving a few slices of strawberry for decoration. Fill the well in the middle of the sliced fruit with half of the chopped strawberries. Return the glasses to the refrigerator.

Whip the cream, vanilla extract, and powdered sugar using a stand or hand mixer to create stiff peaks. Take care not to overwhip the cream, which can soon become over-stiff and will be hard to pipe into the glasses.

Pipe the cream into each glass using a piping bag fitted with a large plain nozzle or layer using a spoon. Top with another layer of chopped strawberries and finish with more cream. Decorate with a few slices of strawberries and a little amaretti crumb.

Serve. If the parfaits are not to be eaten immediately, cover each glass with plastic wrap and keep in the refrigerator. They are best eaten the same day.