We shared our new trifle bowl with a Kiwi neighbor and she’s already made two successful dishes, so I’m one behind already! But I get her Mum’s recipe, the bowl back and can think up trifle recipes to my heart’s content. It seems that if one has a sweet bread, jam, custard and fruit in an attractive bowl it gets gobbled up in no time.
Here are some of my recent thoughts: vanilla cake base, raspberry jam, framboise to “paint” the bread, chocolate pudding/ganache, garnished with raspberries. Or one with ladyfingers, stewed cranberries, Grand Marnier, and an orange-flavored custard with cranberry garnish.
I just can’t believe how Jim’s family demolished their first trifle. Lemon and berries, blueberries, strawberries, raspberries and blackberries. It was yummy and I’m so glad they liked it. It looks as if I’ll have to add to my Thanksgiving fare as well.
Thanks, Brits! Your puddings are a hit here in Texas! Dee
Cooking with Dee 
Your trifle sounds delicious! I made applesauce blueberry bread last night; it was delicious, too. I can see it in a trifle!
Did you coat the blueberries with flour to keep them from “bleeding” into the bread dough? Sounds great for trifle, with a lemon curd and whipped cream custard and with extra blueberries for layering and for the top. Go for it! Before we know it every household will have a proper trifle bowl and satisfied guests. D
Do you get to use the torch with a trifle?
To Jim, there is no “torch” involved with trifle. To Andrea, borrow the bowl anytime. Dee
Thanks again, pdx, I used to make a great cranberry-orange tea bread that would be quite decadent as a base. You reminded me of that with your blueberry bread. Now all you need is lemon curd, whipped cream and berries!