I love when my friend’s mom, Val, comes to town. Her English accent soothes me and, being a fabulous cook, her desserts never fail to make me swoon with delight. Remember her Apple Tart? Yup, perfection. Much to my belly’s chagrin, she was at it again last night with this divine fruit trifle.

First, I have this strange fondness for trifle bowls (and, for trifle for that matter). Perhaps it’s because they are deep, clear and seem to seduce us with, “I’m going to be filled up with creamy sweetness, the likes of which you will be unable to refuse.” I mean, really, what’s better than a big goblet full of liqueur soaked cake, custard and fruit?

Val’s glorious trifle was made with peaches, strawberries and raspberries; cake liberally soaked with Grand Marnier and homemade raspberry syrup (kudos to Tracy!); and custard throughout.

<Sigh> Excuse me, I need a moment to reflect…

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