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Layers of vanilla custard, amaretti cookies, pluots, and whipped cream make this trifle at once creamy, crunchy, nutty, and fruity.
What to buy: Pluots are a hybrid fruit created by crossing apricots and plums. If you can’t find them, you can use a mixture of apricots and plums—though nectarines, peaches, or even pears would work well too.
Amaretti are almond-flavored cookies that can be found in most supermarkets. If you’re having a hard time finding them, use vanilla-flavored cookies such as Nilla wafers instead.
For a slacker solution, you could make this using store-bought vanilla custard and whipped topping.
Game plan: The trifle needs to set up before serving, so start making it a few hours beforehand. This dessert is relatively loose, so when you spoon it out, don’t despair if it isn’t perfectly gorgeous—it will still taste delicious.
Beverage pairing: Chambers Rosewood Vineyards Rutherglen Muscat, Australia. Australian sweet wines are not the best known, but they are some of the most potent in the world. This one has almond notes that will pair with the amaretti, as well as rich, sweet, and honeyed notes of dried fruit. Serve it chilled in small glasses—a little goes a long way.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...