This is not a traditional English trifle. There is no dense pound cake, crème anglaise, and whipped cream inside. My trifle is assembled from light chocolate génoise soaked in Grand Marnier syrup, freshly made cranberry sauce, chocolate pastry cream, and… Continue reading →
Opening a package of phyllo dough for one project often means another one is following soon (you do have to utilize the leftover before it dries, gets brittle and unusable). In this case, I put to use not just the… Continue reading →
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