“A dessert typically consisting of plain or sponge cake often soaked with wine or spirits (as brandy or rum) and topped with layers of preserves, custard, and cream.” –Merriam-Webster dictionary
I can still remember the first English Trifle I tasted years ago. Its soft airy whipped cream, comforting creamy pudding, fresh sweet berries and crumbly texture made for one memorable, heavenly dessert.
Having scoured my cookbooks (this was pre-internet) for an English Trifle recipe, but failing to find one that reflected the culinary vision I had in my baker’s mind, I set out to create my own.
I had just read Frances Mayes’ 1996 memoir Under the Tuscan Sun, in which she shared a Lemon Cake recipe that I had made, served with fresh strawberries and whipped cream. Deliciously moist and fresh, I decided to make my first trifle with her lemon cake in place of the more typical ladyfingers and sponge cake that one finds in traditional English Trifle recipes. Read more