The staid and often stuffy trifle makes a regular appearance on many holiday and celebratory buffets, and we’ve learned from experience to expect very little from it in terms of taste. We decided that it was time to rescue this old-fashioned dessert and turn it into the delicious and elegant offering we knew it could be.
SERVES8 to 10
We opted for a sturdy and absorbent genoise, or French-style sponge cake, baked in a baking sheet to allow for easy portioning and layering into the trifle bowl. For soaking the cake, we liked Grand Marnier. We tried fresh fruits, jam, and ... Read More