Tuesday, April 6, 2010
It is funny how although essentially strangers, our shared surname made the transition from stranger to family practically instant. Conversation flowed and smiles were genuine; our younger cousins called her by name as if she had been here all along.We discovered which facial features were shared by our families, mine here and hers in America and that we have two avid kemence players, my cousin and her brother. It was wonderful to share Easter with her and to know, should we ever find ourselves in Miami, that there will be a friendly face to make us feel at home.
I have been 'saving' this recipe for a special occasion, and how fortunate that it was not only used to celebrate Easter, but also to welcome a relative from halfway across the world :).
total time: 2hours & 15mins (inc cooling and soaking).
taste: 4.5/5. A mere trifle just won't do.
I only got a tiny sliver of this as my family completely decimated it within seconds - some were onto their second serving before I could even put the serving spoon down.
I'm not going to lie, this was a lot of work and I had to enlist my husband to help so that it would be ready in time for Easter lunch. The flavours complimented each other, and overall the flavours are subtle, preferring a flirtatious wink rather than a rowdy catcall.
My father would have liked his sponge to be a little more booze soaked, another 2tbs would have sufficed. Whilst I found it quite strong regarding the alcohol (I don't drink) others didn't even realise it was spiked.
The apples are wonderful (perhaps an extra one or two next time with a touch more cinnamon), but I would have loved more custard, perhaps an extra 50% as it gets lost. And double the amount of cream, you really need that light fluffiness it brings.
And do NOT skip the almonds - they add such a glorious textural element as well as taste that the trifle would just become dull without them.
would I make it again: Yes - with the modifications.
recipe: Apple & Calvados trifle