The Trifle

Time seems to flash by quicker these days. The years appear to meld into one big blur; yet, we must endure and try to seek purpose in things.

After indulging in too many rich sweets recently, I decided that a lighter, fruitier treat would be in order for tonight's dessert. Not made exactly as the original recipe, this is my take on the Anglo-Italian Trifle.

Nigella Lawson is the queen of trifles, and, indisputably, the Anglo-Italian Trifle is one of her most stellar. Having to make it a non-alcoholic trifle, I substituted a simple lemon syrup for the soaking liquid. Although Mascarpone would have been delightful to use, the price tag was rather steep; so, cream cheese was used in its stead, and performed admirably!

I have also made a raspberry version that was also very delicious and refreshing. That time, I splurged on the Mascarpone which leant a distinctly tart nuance to the trifle.

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Salted Butter Caramel Goodness

My obsession with getting an ice cream maker into my possession was bubbling over until I finally took the plunge and snapped up a KitchenAid Ice Cream Maker Attachment. It turned out to be a rather monumental undertaking, as it took days of pre-planning before taking the plunge: scouring numerous American magazines for a current Bed Bath and Beyond 20% off coupon, booking a trip to Las Vegas, and figuring out a way to convince someone else to drive me around Sin City to the nearest BBB. Of course, when I finally get to BBB, I was told that that particular store did not have the desired item in stock. However, due to an extremely helpful sales assistant, one lone box was found in the back storeroom, and I gladly handed over my credit card.

Immediately upon my return from Las Vegas, I knew the exact recipe that I would use to enter into the realm of ice cream making. It simply had to be a David Lebovitz recipe, and it simply had to be the Salted Butter Caramel Ice Cream.

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