Active Time

　　1 1/4 hr

　　Total Time

　　1 1/4 hr

　　"Inspired by Caroline Bates's Chesapeake Bay article in the June 1998 Gourmet, I decided to spend a couple of days there with a friend from Holland," says Susan Tingle Goldthwaite of Teaneck, New Jersey. "We stayed at the Waterloo Country Inn and were pleasantly surprised to find that the inn now has a restaurant, called David's at the Waterloo, open Thursday, Friday, and Saturday evenings. The strawberry napoleon was unlike anything I have ever tasted. Wonderfully fresh strawberries were swirled in the most luscious cream concoction and nestled between two lacy almond cookies. My mouth starts watering just thinking of it again! I'd love to have the recipe."

　　Editors' note: It turns out that chef David Wells and his wife, Lillian, have since moved their restaurant to Salisbury, Maryland, which is about 10 miles from the Waterloo Country Inn. They still offer this delicious dessert at their new place, David's (a bistro!).

　　

Ingredients

Serves 6

　　

For strawberry sauce:

1 (10-ounce) package frozen strawberries in syrup, thawed

　　1 cup granulated sugar

　　1 1/2 pound fresh strawberries (1 1/2 pints)

　　1 1/2 cups chilled heavy cream

　　12 Almond Lace Cookies

　　Confectioners sugar for dusting

　　

Make sauce:

Step 1

Simmer strawberries in syrup with sugar, stirring, until sugar is dissolved, about 2 minutes. Cool to room temperature, then pur\ée in a blender.

　　

Assemble napoleons:

Step 2

Trim and quarter enough strawberries to measure 3 cups. Beat cream in a chilled bowl until it just holds stiff peaks.

　　

Step 3

Put 1 cookie on a plate and spread 1/2 cup whipped cream over it. Top with ‚ cup quartered strawberries and drizzle about 3 tablespoons sauce over them. Lean a second cookie at an angle over berries and lightly dust with confectioners sugar. Make 5 more napoleons in same manner.

　　Cooks' note:

　　·Sauce can be made ahead and kept, covered and chilled, 1 week.