#trifle

lucky luciano served our country what do i know
amlo talking sweet to el chapo mom
wasted youth rewatching royal tenebaums
where have the hours gone looking for revival
land of the free for the cats not fievel
steady with the rifle when it comes down to survival
rather learn recipes like how to make a trifle
rifle thru my pockets tryna break the cycle
accumulating wealth turned americans psycho
jagannath in puri punished me with sick vitals
dont tolerate disrepect or question the title
why the timeless got to be so petty
ive pissed on graves just beggin em to test me
here i go again never learn my lesson
provokin truth outta doubt peek thru dimensions
wanna feel at peace but im not beggin

Trifling

trifle princess

Made my parfait a tad too tall today, but it’s fine, I guess. The taller the parfait, the more cake and crème I get to eat. ☕️

‪My camera died, so here’s a low resolution photograph of a strawberry cheesecake trifle I made for goûter yesterday because it is absolutely divine, and I had to document it. ♥️‬

*:･ﾟ✧*:･ﾟ✧ Strawberry Choco Angel Food Trifle, MYO Sweetical designed and owned by Yoyokai, art by me~ *:･ﾟ✧*:･ﾟ✧ [ Commissions|DA|IG|Twitter|Redbubble]

This is one of my favorite cakes as it tastes great just dusted with some powdered sugar but the best part is what you do with the leftovers - turn it into a Berry Cashew Trifle. Just my kind of endeavor! Enjoy the cake with your coffee/tea or as a trifle make it to amaze your guests!

Click here for the recipe –> RECIPE

Doesn’t that post title sound ominous? It’s not supposed to, really, but when I tried to find another phrase, all the possibilities sounded that wee bit sinister as well. So, “aftermath” it is. But I promise that everybody lives. “Just this once, everybody lives”.

Yesterday’s post described our family Christmas Day meal, spent in the homestead of Younger Sibling and Family. We ended our meal with Christmas cake and custard, and chocolate cake. When we were children, or at least as long as the family seat was the location of choice for us all to come together for Christmas Day, we ended with Christmas pudding, with custard or cream, or trifle. Our trifle is not a heavy one with layers of custard, for which I am profoundly grateful. It’s actually comparatively light, and decidedly refreshing, at the end of such a big meal. We alternate layers of peach slices and slices of sponge cake spread with jam into a cut-glass bowl, not in a Fitzgeraldian way which is kept exclusively for that purpose. I love that we have this little bit of decadence. Anyway, we then pour jelly over all the layers until the bowl is full. I like to experiment with the flavours of jam and jelly to see what work best together.

In the days when we were at the family seat for Christmas, we then had Christmas dinner leftovers for at least two days following 25 December. This becomes a bit trickier when you go elsewhere for Christmas – I’m pretty sure that it would be considered bad form to run off with your hosts’ leftovers. So now we have fresh leftovers, if that makes sense, once we return home. With that in mind, I had cooked a turkey before we left, and bought in everything else to cook it later. The trifle is one of my favourite dishes, and a beautiful end to a wonderful meal, so we had to have one. Therefore I had made the trifle sponges (a very simple egg sponge) on Christmas Eve before we left.

Today, I sat down to make the trifle proper, which is quite a relaxing task, actually; I recommend it if you are not in a rush to be somewhere. Cut up the trifle sponges into small, vaguely even, pieces, and spread jam on one side. Drain the peach slices and keep the juice if you want. Place a layer of sponges into the bottom of the bowl, jam side up. Follow up with a layer of peach slices, and so on, and so forth, until the bowl is full – I like to finish with a layer of peach slices on the top. It should look like this:

Trifle layers: aerial view and side view (my photos)

I used apricot jam on the sponge, and strawberry jelly. They made a wonderful combination. Next time, I think I might try lemon curd, as I tasted it for the time this Christmas, and it is gorgeous. We used to pipe thick, glorious double cream in lovely patterns over the layers, when I was young, but as the matriarch can’t actually eat it, we stopped that some years ago. Instead the cream is served alongside in an unruly mess, and we serve ourselves.

The aftermath was usually homemade Christmas cake and mince pies, and sweets made by our Grandma, with coffee, tea, or juice for us wee ones. Quite a lot more delicious than the word “aftermath” suggests, isn’t it? And we all lived well. I hope you all had a relaxing day following yesterday’s excitement.