This is sure to be a trifle that pleases everyone, but what I find best about this way of serving trifle is that it
saves room in my refrigerator!
I don't have to juggle a great bowl around and it can be prepared in a minute or two for impromptu desserts over
the holidays whether I'm feeding a crowd or simply Mum & Dad.
Any of my trifle recipes could be modified to be served this way and I'm sure you can think up many more
variations. If you have a lot of people to feed perhaps one idea might be to set up a self-service trifle parlour where
your guests can design their own.
- De-constructed Trifle
- 2 Sponge Fingers, Savoiardi biscuits per serving
- A large spoonful of fresh seasonal fruit, such as berries
- 1 shot of Grand Marnier Liqueur per serving
- Lightly whipped cream
- Grated Dark Chocolate