In a 1 1/2-quart pretty glass trifle dish or bowl spread one-third of pastry cream, top with one-third of biscotti crumbs and drizzle with coffee liqueur. Top with 1 cup of strawberries. Repeat two more times. End by spreading whipped cream on top. Garnish with mint and chocolate. Refrigerate, covered, for 45 minutes before serving.
Recipe courtesy Emeril Lagasse