From the Thomas Shepherd Inn on Christmas morning, 2007. We set the table this morning with Christmas crackers and a holiday trifle. Everyone popped their crackers and wore their crowns for breakfast before heading out on their holiday travel.
The trifle recipe, made in a footed clear glass trifle bowl: Layer angel food cake, strawberry preserves, raspberries and diced kiwi (mixed together), and cream (cream recipe below). Repeat. Top second layer of cream with a sprinkling of chopped toasted pecans and pomegrante seeds.
Cream recipe – one medium container of heavy whipping cream (15 oz.) whipped to stiff peaks with 6 Tbls. confectioner’s sugar folded into one medium container of whole milk ricotta (15 oz.). Add a dash of cinnamon in the folding. Refrigerate for 15 minutes before assembling the trifle.
Hope you and yours enjoy the holiday season as much as we do!
Jeanne & Jim at the
Thomas Shepherd Inn B&B in Shepherdstown, WV