Dear The Kitchen,
I posted so much about my first attempt at trifle, I decided to take a pic for you. at this point, I still hadn't sprinkled the toasted almonds on top
I ended up just using the "Proper English Trifle" recipe from Nigella Lawson's How to Eat. But I made one addtion: white chocolate shavings on top. Mostly because the dessert didn't have enough sugar. Or cream. Kidding... It was super-rich, but the custard cut the strong flavor of the soaked sponge cake and fresh blackberries. I'll definitely try the yogurt variation you blogged! Hopefully, I won't go into sugar-shock like I did with Nigella's version.
- Enrique
(Send us photos of what you're cooking - if possible, include the recipe with source.)
Magnolia bakery, watch your back! Beautiful!
so cute, trifle blogging! you are on your way to dessert stardom.
I'm missing a vertical element . . . you know, lady fingerish slices of cake vertically lining the dish . . . or ginger Anna's cookies from Ikea, crumbled up and whole as a flower row along the bottom.
o wait, we're not in the design blog anymore@!
for our orphans-in-the-storm christmas feast, i was dispatched to make a mexican chocolate cake (cinnamon, bittersweet chocolate, roasted pecans), but rebecca, my partner in crime, made a trifle. roasted fruit custard, whipped cream, pound cake, bananas. the dish itself came from martha stewart--really, only her badass self would keep a trifle dish in her KMart stash--and it looked absolutely breathtaking, like an enormous parfait for a giant. as strange as it seems, the two desserts worked as excellent contrapuntos for each other. sweet? sweet georgia brown, yes. but also undeniably christmas-y. just: once a year is enough.
Lisa,
Send us your mexican chocolate cake recipe - any photos? And how about those salad photos?!
And a trifle bowl to boot! Did you just happen to have it on hand or did you have to go out and buy one for the trifle? It's beautiful!
LOL... So funny to wake up this morning and find this post linked to the AT home page! guido: I thought about arranging the blackberry jam spongecake sandwiches vertically, but gave up because they were so soggy with Marsala wine and Cointreau. They just kind of flopped down. anne: I picked up the trifle bowl for $16 at Sur la Table after Christmas. And that's what inspired me to attempt this dish.
I made a trifle for Christmas using spongecake, applejack (I had considered using single malt scotch but I held back), homemade cranberry sauce, boiled custard and whipped cream.
The great thing about trifle is, there is no one way to make it.
Ohmigod it was sooooo good.
Enrique-
Congrats on making your delicious-sounding trifle!
Enrique, it looks good enough to eat!
I'm just sayin...
Reef: If I remember correctly, it was your post about making one for a Thanksgiving get-together that got me obsessing on trifle! So thank you for the inspiration and the tips. My slightly tighter waistband thanks you too. ;)