My mother readily admitted that she didn't like to cook, and as a result I have few memories of helping out in the kitchen as a youngster. She was, however, thrilled when I ended up in the food world, and would have been pleased that I have passed my love of cooking on to my son, who in turn is sharing his culinary curiosity with his children. For Mother's Day, I know they will want to serve something special to honor the mom in their house, and I have a new recipe for the occasion: a Strawberry Orange Trifle.
This dessert looks impressive, but is not hard to prepare. Using a purchased angel food cake saves time and does not sacrifice quality. The cake is cut into cubes that are lightly toasted in the oven, then tossed in orange juice. The trifle is composed of multiple layers starting with the cubed cake, followed by sliced fresh strawberries mixed with a simple raspberry purée (made with frozen berries), and finished with orange-scented whipped cream. Trifles are traditionally served in trifle bowls, but if you don't have one, a large container (such as a salad or mixing bowl, preferably clear glass) will work. Once the trifle is assembled, it needs at least 3 hours in the refrigerator to let the flavors meld, but it will hold up well for as long as 8 hours. A single recipe feeds 10 to 12, making it well-suited to big family gatherings.
You could serve the trifle as the finale to a special brunch or dinner or offer it at a dessert party with cups of coffee for grownups and glasses of milk for young diners. Gleaming with its golden, crimson and snowy white hues, this trifle, which is silken smooth and creamy, would be a fitting (and irresistible) tribute to mothers everywhere on Sunday.
Betty Rosbottom is a cooking school director and author of "Big Book of Backyard Cooking."
