A guest blog from my sister, Rebecca. World traveler, bead collector, and bon vivant. Plus, she was in an elevator with a Mongolian Sumo wrestler, which beats my previous claim to fame as someone who shook the hand of a man who had been hit in the head by a chair swung by George "the Animal" Steele. Not sure if he has an "e" at the end of his name, but I felt Randy S. could use a little sixth degree of connection claim to fame.
And this is for my culinary inspiration, Deece
This is an English derived Trifle. Jello layers on top of lady finger spnge cake. My grandmother (Nanny, in England) managed to teach us all to make this with varying degrees of success. This is Amy and Becky's rendition and pretty tasty. Fun to make, but a bit difficult getting the varying layers of Jello to rest without blending into the preceding layers. As you get more fancy (mixing canned fruits into the jello layers) the difficulty level increase exponentially. Sort of like Earthquake Richter scale levels, but the great part about the process is the entire dish is topped with whipped cream and even if you can't take a picture, it still tastes great. I'm a failure at the English version, so I'm taking a long look at your cake based. Especially, the red velvet.
All is well in Mongolia, except Erdene wonders how many pieces of sugar free gun the boy can swallow in a day before it becomes a health issue.
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5 comments:
I need to attempt to make one of those trifles! Now, when will I find the time...
I'm so glad to inspire you Mark!
Not exactly inspired, Deece. I didn't make the trife, my sisters did. I was inspired to eat trifle though. There are some tricks to the jello trifle that mostly involve brandy and ice cubes in the jello mix which inspire the consumers and allow the jello to set more quickly, thereby making the layers more cleanly seperated. The ice cubes that is. The brandy only encourages conspicous consumption.
Before I forget. You must subtract the volume of water in the ice cubes from the total volume required to make the jello. Sorry, if you already knew that, but many a trifle has come to grief in my family, as a result of forgetting that rule.
Mark, don't forget Nanny's trick of leaving the lady fingers on the counter to get really stale then soaking them in brandy right before layering the jello
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