Given some rainy weather this week, I've been playing around with trifle recipes from the current Donna Hay Magazine, issue 76. They are served in glass cups, are meant to be quick and easy desserts.
First I tested out the Lemon Curd Trifles given our love for all things lemon curd. Too creamy for me, not enough lemon curd (at least using our homemade curd), so I'd change the recipe somewhat to adjust for that when making it again.
My favorite was the Amaretti Tiramisu Trifles:
I have yet to make the Caramel Gingerbread Trifles since I couldn't find the "Pfeffernusse" cookies called for, a type of iced soft gingerbread cookie. They must be available at every corner dairy in Australia, but cannot be found at mainstream food or gourmet stores here in New Zealand. (I hate it when this happens!) Not one to be thwarted easily, I found an internet source, Global Foods Direct, and have a box on its way to Piopio. There's a recipe for Pfeffernusse cookies at AllRecipes.com here, but the time involved in making them defeats the notion of a quick, easy dessert from my vantage point.
So hoping this won't be my favorite trifle of the lot when I do make it, or I'll need to learn how to make (and pronounce) "Pfeffernusse" for sure!
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