Created by Fizzybrat on October 2, 2017
Step 1: Place the strawberries in a large bowl. Sprinkle the 2 tablespoons sugar over the strawberries and stir to combine. Let the strawberries sit in the sugar for 15-30 minutes or until the strawberries are nice and sweet.
Step 2: Cut eight 1/2 inch slices of pound cake. Measure the diameter of the trifle glass and, using a cookie cutter, cut the pound cake slices into eight rounds so they will fit snugly in the glasses. Set aside.
Step 3: Place the heavy whipping cream, mascarpone, sugar, and vanilla extract in a large bowl. Whip until soft peaks form. Set aside.
Step 4: To Assemble the Trifles place one round slice of pound cake in the bottom of each trifle glass. Sprinkle each slice of pound cake with 1 teaspoon of Grand Marnier.
Step 5: Spoon about 1-2 tablespoons of Blueberry Sauce on top of each round of cake.
Step 6: Cover the sauce with some of the fresh cut-up strawberries.
Step 7: Place a large dollop of the mascarpone cream on top of the strawberries.
Step 8: Repeat the layers, starting with the pound cake.
Step 9: Once the trifle glasses are filled, cover and refrigerate for 12 to 24 hours to allow the flavors to mingle.
Step 10: Just before serving sprinkle with the crushed Gingersnap Cookies.