My take on trifle this winter is not so traditional but it was delicious. I spooned persimmon pudding into the bottom, added a few chunks of ginger spice cake, topped with a few spoonfuls of honey vanilla apple compote, then whipped up some Strauss heavy cream sweetened with maple syrup, and topped with a few pieces of toasted pecans. It was well received and can be made well in advance of serving. The cake and compote can be made a few days ahead of time, the pudding, whip cream and assembly up to 24 hours before serving. You can assemble it in a large container for multiple servings, but a big spoonful of glop isn't very pretty on the plate, so I choose to layer mine in small clear glass cups or jars for individual servings.
mindfulness practitioner, grey-water enthusiast, food-foresting gardener, permaculture student, former chef trained as a dietitian with a masters in public health, avid local-organic-vegetarian cook, striving to live sustainably in joy and peace in the world with my spouse, 2 dogs & 9 chickens