I have always loved Trifles. The first time I had one, I was six years old and on a family vacation in England. My oldest cousin (who was traveling with us) had a pen pal in England that he had been writing to as a class project. When his pen pal's family found out our family was going to be visiting The United Kingdom, they kindly opened their doors to my family and invited all of us over for dinner. They made a huge English feast of soup and kidney pie. Then as a grand finale, they brought out a trifle for dessert. I remember marveling at the beautiful layer of sponge cake, fruit, and cream. I had never seen anything like it. I dug my spoon deep in the bowl and pulled out a delicious serving.
This dessert made such an impact on me at such a tender age, when I took up dessert making of my own around the age of 13, trifle was one of the first I made. I used pan dulce (Mexican sweet bread) in place of sponge cake, which is typically used. The Mexican infused trifle was a complete hit with my family. It reminded us of our trip to England, and incorporated our own culture into a very English dessert. For the layers of pan dulce, I use a combination of conchas (the most common sweet bread with a seashell like pattern cut into the top) and niño envuelto (Literally means "wrapped up baby," which looks like a jelly roll and has a pink outer layer then covered in coconut). Enjoy this easy to make dessert and let your family marvel at all the beautiful layers. They will enjoy the taste as much as they will love looking at it.
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