Late Spring, Early Summer: The Perfect Time for an English Trifle

“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

English trifle recipeI 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

Happy Sweet Spring Desserts

easy banana cake recipe

“Nothing is so beautiful as Spring…[w]hat is all this juice and all this joy? A strain of the earth’s SWEET being in the beginning…” –Gerard Manley Hopkins from the poem “Spring”

Nothing is more perfect than a slightly sweet, light, ethereal dessert after dining on a plateful of pasta at an old-world Italian restaurant on an early spring evening.

You could say that the Italian dessert “Panna Cotta” is like tasting a bit of spring itself in all of its lightness, sweetness and silky, creamy freshness. A simple pudding-like dessert, Panna Cotta (which literally means “cooked cream”) originated in Northern Italy, where “the earliest recipes mention simmering the cream with fish bones (the collagen would set the cream).” Read more