Parfait or Trifle?

Let us thank our English neighbors across the sea for that oh so delicious dessert called a "trifle". It can also be called a "parfait". The dish uses a combination of cake, fruit, custard and whipped cream; but, not necessarily in that order. A trifle's components are layered and it is served in either a clear small glass for individual service or in a clear over sized bowl which makes the dish look elaborate and tempting. If you go to purchase one, ask for a trifle bowl.

A traditional English trifle uses cubes of stale sponge or pound cake, which may later be soaked in alcoholic sherry or port wine. These cubes are layered with fruit compotes or jams in the trifle bowl. Custard may also be mixed into the layers Nuts or layers of whipped cream may be added for variety. Over time, numerous variations on the original trifle theme have become popular. The recipes that follow are examples of those variations and are quite good. The recurring theme in a trifle is in the layering of the ingredients.

If you like granola, the first recipe is a winner. The second recipe is also an excellent and delicious choice for dessert, for lunch or dinner. Both recipes serve eight guests.

Orange Honey Yogurt Parfait
• 24 ozs. Vanilla Yogurt
• 3 T Orange Blossom Honey
• 2 T grated Orange peel
• 8 ozs chopped Oranges
• 3 C Granola
• 12 ozs chopped Strawberries
• 12 ozs chopped Kiwi

• Combine yogurt, honey, oranges and grated orange peel. If using parfait glasses measure ¼ C granola and place in bottom of the glass and then layer with ¼ C yogurt mixture. Top with strawberries and kiwi. If using a trifle bowl, arrange chopped fruit attractively on top of granola -yogurt mixture.
Recipe courtesy of Costco

Pear and Mascarpone Trifle
• 4 pears
• ½ C Honey
• 3 T unsalted Butter
• 8 ozs. Mascarpone cheese
• 1/8 C plus 2T Orange Juice
• 12 ozs. Heavy Cream
• ¼ C Powered Sugar
• Biscotti Crumbles
• Peel, core and dice pears. Sauté the pears in butter and honey until
they are tender and caramelized. Place in refrigerator to chill.
•Combine mascarpone and orange juice and set aside. Whip cream, slowly adding powdered sugar. Gently fold whipped cream into cheese mixture.
•For individual service layer dessert in a tall glass or for a beautiful presentation, serve in a trifle bowl. Layer Biscotti Crumbles first, approximately ½ inch. Spoon 1 inch of the pears and follow with 1 inch of the cheese mixture. Repeat layering until the glass or bowl has been filled to the top. Sprinkle top with Biscotti Crumbles
Recipe courtesy of Chef David Jeffries