I’m trying to remember which night last week I made it. Here’s what was in it:
- Leftover Passover lemon-almond cake; about half the cake, that had got really crumbly;
- About 8 or 9 pine nut macaroons that had been in a bag in the freezer since cookie season. I did something wrong with them last year, and they weren’t as good as usual (at least by my lights; I’m sure others liked them OK). I think I used marzipan instead of almond paste, and too much of it in proportion to the eggs. Anyways, I thought I might use them in Biscuit Tortoni, but they seemed just right for this trifle. I ground them up in the food processor;
- A carton of rhubarb sauce frozen from last season – about 2 cups – that’s what the pink is;
- A batch of vanilla pudding, not pastry cream or other fancy stuff – just vanilla pudding. Made with 3 egg yolks, 2 1/2 cups of milk product altogether – mostly 2% milk, with about 3/4 cup cream, 1/3 cup sugar, and 2 TBLS cornstarch.
I wrote up my trifle recipe must be almost six years ago, and at that time a nice summer trifle was my idea of best ever, from a summer supper in July at School Woods – but I think this one is better. We’ve been eating it with all natural cool whip instead of whipped cream. I even took it for lunch one day.
