Stephen D wrote:Ethan Ray wrote:Stephen D wrote:Triffles are always delicious... and hard to mess up!
...and 9 times out of 10 made from left-overs.
If i ever see trifle on the menu, i steer far clear.
It's hard to mess up, because It's a bunch of old crumbs and misc/ odds and ends re-used and made into a "presentable" dish.
It's literally the classic representation of the garde manger function relayed to pastry.
From a professional standpoint...
Never, ever order a trifle at a restaurant people.
(and question places that serve them)
You have been warned.
My bad, I was kinda talking about desserts one makes, not buys. We are in the restaurant forum and not the kitchen forum...
I apologize for my first post on this forum being in regard to such an old post. I've been lurking and my mind's been dwelling on this post for a while now (it's been haunting my sleep!), so it's about time I join!
I beg to differ, Ethan. With all due respect, you may have simply not had a well crafted trifle! One can't just toss some old crumbs and leftovers into a bowl and call it "dessert". The layers have to be cohesive, but complimentary, some rich, some creamy. I'd like to invite you to come to Sweet Surrender and try something I take a
lot of pride in - my mocha trifle. I've been making this bowl of goodness for over a year now, and I'd hate to think my trifle's reputation is on the line! I'll be making one Thursday, but the servings go quick! But Ethan, I've got one serving with your name on it.
From my professional standpoint, as well as Ethan's, never, ever order a trifle from a restaurant.
From my professional standpoint, instead, order a trifle at a dessert cafe.
