Chocolate Mousse-Brownie Trifle

Have a 3 1⁄2- to 4-qt clear-glass bowl, preferably straight-sided ready.

Make the mousse: In a medium saucepan, combine the cornstarch and 1/3 cup of the sugar. Whisk in 1⁄2 cup of the milk. Whisk in remaining 1 cup milk, then the egg yolks. Bring to a boil, whisking constantly, until the mixture thickens, 10 to 12 minutes; remove from heat.

Add the chocolate chips and stir until melted; stir in the vanilla. Transfer the mixture to a bowl and cover with plastic wrap pressing it directly against the surface of the mixture (this will prevent a skin from forming). Refrigerate until chilled, at least 1 hour.

Meanwhile, using an electric mixer, beat 2 cups of the cream in a large bowl until soft peaks form. Fold in the chilled chocolate mixture. Refrigerate until ready to use.

Using the electric mixer (you don’t have to clean the beaters) beat the amaretto, remaining 1 3⁄4 cups cream and 1⁄4 cup sugar and in a large bowl until stiff peaks form when beaters are lifted.

Cut half of the brownies in half horizontally and half diagonally.

Spread 2 cups of the mousse in the serving bowl. Place half the rectangular-shaped brownies in a row against sides. Arrange 10 brownie triangles on mousse. Spread top with 1 1⁄2 cups of the amaretto-flavored cream; press remaining rectangular brownies around sides. Scatter 1 cup of the strawberries on top. Repeat cream, berry and mousse layers. Top with remaining brownie triangles, cream and berries. Sprinkle with almonds, if desired. Cover with plastic wrap and refrigerate for at least 1 hour. Tip: Can refrigerated, covered, for up to 1 day.