Comments on: English Summer Strawberry Trifle

By: Laura

Laura — Wed, 10 Aug 2011 17:41:30 +0000

I found myself asking the same question after my grandmother passed away and I gave away things I later wished I hadn’t. You could deconstruct the trifle and make a messy but delicious free-form mess. Or you could make it in individual dishes.

By: Snippets of thyme

Snippets of thyme — Wed, 10 Aug 2011 16:37:40 +0000

This looks delicious. It reminds me thought that I gave away my trifle bowl several moves ago. Why did I do that? This is such a lovely summer dessert. The photographs are beautiful.

By: Joyce

Joyce — Fri, 22 Jul 2011 02:38:38 +0000

Laura, you cannot believe how envious this post makes me. Envy that you used to live in England and envious that I can’t dig into that trifle right now!
I can’t remedy the first one just yet, but you can be sure I’ll be trying to fix the second part as soon as possible! I’m imagining this with a lemon-basil syrup and positively salivating!

By: Snippets of thyme

Snippets of thyme — Mon, 18 Jul 2011 00:32:55 +0000

It’s beautiful. My husband would love how the strawberries are oozing down into the cake. That is just delicious looking.

By: Lizzi

Lizzi — Thu, 07 Jul 2011 03:16:16 +0000

I know what you mean… it made me sad. I always wonder what happened, when blogs suddenly go quiet. The drama queen in me imagines horrific personal tragedies; the realist assumes they just got bored. I’m undecided about which upsets me more!!

By: Laura

Laura — Tue, 05 Jul 2011 16:30:15 +0000

Looks delicious, Lizzi. I used to love that blog. It just up and disappeared. Well, not literally, but you know what I mean. No last farewell post. Just silence.

By: Laura

Laura — Tue, 05 Jul 2011 16:27:08 +0000

Thank you, Kris.

By: Kris Jacobson

Kris Jacobson — Tue, 05 Jul 2011 14:38:23 +0000

Lovely!

By: Lizzi

Lizzi — Tue, 05 Jul 2011 04:39:25 +0000

This is my current favourite variety/way to serve pavlova. Except when making a full-size one (rather than mini, individual serves), I substitute almond essence for the ground almonds (or else the fat in the nuts causes the whole thing to be a – literal – flop. I found this out the hard way). Just delicious.

By: Laura

Laura — Tue, 05 Jul 2011 00:12:22 +0000

I was just talking about making pavlova today. I have egg whites in my refrigerator from the double batch of custard I made. Wish it were more post friendly. I would love to try yours! I was flipping through a stack of papers on my desk recently and rediscovered your Tim Tam slam illustrated directions. So great, Lizzi.

By: Lizzi

Lizzi — Mon, 04 Jul 2011 23:17:08 +0000

Not sure if I should admit this, but trifle is one of my absolute favourite breakfast food.
(second to pavlova…. I only wish I could’ve included my amazing pavlova in the package I sent you!!)