Trifle Notes
My wife and I went to a party a couple of weekends back. Our host, a retired chef, blew out all the stops–beef tenderloin, boiled crayfish (hard to get in the part of the world), gumbo, and more. For dessert, he planned trifle. I ended up in the kitchen with a couple of helpers assembling the trifle. He used custard cups, canned cherry pie filling, fresh fruit, vanilla wafers, and pound cake. Not too much liqueur–I didn’t see all the bottles till it was nearly done. Anyway, my wife liked it so much that she’s made two more trifles in the last two weeks.
I’ve always wanted to make trifle with vanilla yoghert–it seems a low-cal alternative to custard.