Treat of the Week: More than a Mere Trifle

This Sunday’s meal was a delicious summer frittata bursting with the flavors of fresh herbs and vegetables nestled in a delicate bed of egg and cheese. Accompanied by pancetta, and a beautiful salad of garden greens, summertime fruits, assorted nuts and rich blue cheese, it was the perfect meal for a blisteringly hot day. 

The crown jewel, however, was the dessert—an elegant and beautiful trifle. Look at it! It’s magnificent! You see, when my mother made Bertie’s birthday cake this year, she saved the remaining pieces of cake which were left after she carved the hippo shape. These pieces emerged from the freezer, ready for a new life, and became the base for this gorgeous trifle. Layered with pastry crème, peaches (seasoned with cinnamon) a sauce of raspberries and brandy, crème de cassis, strawberries, Bing and Rainier cherries and whipped cream, the top of this deeply delicious dessert is adorned with raspberries, blueberries and piped rosettes of whipped cream.

I’ve had many a trifle in my day, but, I must say, this is one of the best. With each bit, you get a different combination of flavors—each fresh and independent, but each a perfect companion to the others. You, too, can treat yourself to a trifle by using piece of cake which you’ve already made (or bought from a store) and layering them in a large bowl, trifle dish, or individual cups, with your favorite fruits, jams and creams.