Layers of creamy spiced pumpkin cream cheese mousse and Golden Grahams put a Fall twist on the classic trifle, all topped off with a billowing layer of rum spiked whipped cream.
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A layered dessert of custard cream, pound cake, and berries.
Sadly, summer is coming to an end—but there is just enough time to make one last trifle. A trifle is a classic British dessert made up of layers of fruit, cake, and custard, and often, but not always, some sort of liquor.
This multi-layered trifle is anything but what its moniker implies it to be: it's not trivial, minor, or inconsequential. Trifles are easy enough to assemble and a great way to use up any stale cake that's in your pantry (not that cake ever gets a chance to dry up 'round these parts). Just toss it in, top with custard, fruit or jam, layer, and scoop out. Somehow all these bits and plops of stuff that on their own can provide a small treat meld together into a sublime dessert.
Rum-spiked brown sugar walnut cake is layered with vanilla custard, meringue, and sticky bananas foster to make this decadent treat.
I hope my version will be a Sunday favorite: I brush the cake with some fig syrup so it soaks up the sweetness, top it with a less rigid custard, and of course, crown the torte with a generous amount of figs.
My greatest weakness is anything that ends in "pudding." Bread pudding, banana pudding, chocolate pudding... double points if it comes in a mason jar, as does Sarabeth's, and, pictured above, this trifle from Kitchenette ($6) in Tribeca. Here, big...