Strawberries: cut the strawberries into small cubes and place in a medium bowl.

Add sugar and brandy, mix well and refrigerate for 3-4 hours, until the strawberries begin to secrete a little liquid.

Chocolate biscuit: preheat oven to 170c degrees.

In a mixer bowl whip eggs, salt and sugar until mixture is very airy and fluffy.

Sift in cornstarch, cocoa and baking powder and fold gently until blended.

Pour the batter onto a pan lined with baking paper and flatten in an even layer.

Bake for 6-7 minutes, until springy to touch and set.

Cool completely and grind it into small crumbs in a food processor with a steel blade.

Keep the crumbs in an airtight container until assembly.

Chocolate ganache: in a small saucepan heat 250 ml. of cream to a simmer.

Pour the cream over the chopped chocolate, wait a minute, and whisk until smooth ganache is formed.

Cool the ganache in the refrigerator for 2-3 hours, until it is completely cold.

Transfer the ganache into a mixer bowl, add the cold heavy cream and whip until smooth and stable whipped ganache is formed.

Transfer the ganache into a pastry bag with round piping tip.

Whipped cream: in a bowl of a mixer whip cream, sugar powder and vanilla and until you get a stable whipped cream.

Transfer the cream into a piping bag with jagged piping tip.

Assemble the trifles: at the bottom of each cup put about 1-2 tablespoons of crumbs.

On top, put some strawberry cubes (with come liquid).

Drizzle over not-too-thick layer of whipped chocolate ganache, and top with another 1-2 tablespoons of crumbs.

Put some more strawberries, and drizzle whipped cream.

Garnish with chocolate and strawberries and serve.