Trifles were known as Tipsy Parson or Tipsy Squire in Colonial times. They were made of layered sherry-soaked sponge or pound cake, custard, and whipped cream. This recipe for Gingered Apple Trifles is made in small individual servings but in the Victorian era, it became popular to serve them in glass pedestal bowls with their attractive layers in full view. Trifles are found in many cultures throughout the world. It's a quick easy dessert that easily adapts to the season and what's on hand.
6 organic apples, peeled, cored, and thinly sliced
2 to 3 T granulated sugar
3/4 C water
½ t vanilla extract
½ t ground ginger
½ t ground cardamom
1 t ground cinnamon
8 cookies (I used gluten-free oat graham from Nairn's with candied ginger)
Camilla crammed a lot of different things into four decades: florist, waitress, SCUBA divemaster, stock photo agency manager, stroller fitness teacher, writer, editor, and au pair. She lived and worked in Rome for 13 months, that's where she learned to cook, visiting the markets, talking to farmers and fishmongers, and pestering them on how to prepare this and that.