Who knows what prompts certain thoughts to pop into your head especially when the thought has something to do with a trifle! Now, I do like trifles and have on occasion made them. Usually, they are the ones saturated with sherry, filled with berries and have layers of whipped cream. While tasty, I thought it would be fun to explore the options.
Never did it occur to me there would be so many, and one sounded just as good as another. Coming across a recipe made with ginger snaps sealed my decision as I had on hand those yummy triple ginger ones from Trader Joe’s.
Here it is, a Caramel Pear Cheesecake Trifle featured in Food & Wine magazine. It’s a beauty, right? Just looking at that picture made my mouth water, so after gathering all the ingredients I got to work. The recipe wasn’t particularly hard, and I followed each step to a T. When the pears were cooled and the mousse ready there’s was nothing left to do but begin the careful layering.
From the git go my trifle wasn’t going to compare with the one pictured despite having done each step exactly as directed.
No, the layers were barely recognizable and the pears were pale in comparison. Even the whipped cream didn’t look the same as that in the Food & Wine photo.
Oh well, when it was served no one left a bite which is always a pretty good indication that something tastes good. Even so, I couldn’t help but wonder if the trifle had been made in a tall, skinny dish would it have more closely resembled the photo. Food for thought before making the next one.