Monday, December 26, 2011

Not my Grandmother's Trifle

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.

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