Review: Lovely recipe and enjoyed the format
Rating: 5 out of 5
Date: 02 28, 2012
I grew up on my mother's sherry trifle - a dish we would have just once a year for Christmas dessert.  Needless to say, in our family, it is the most looked forward to dessert in my roster.  As the author suggests, there is no "one" recipe for English trifle, and every family's version is different to the next.  That said, I was so happy to have fallen across this version, which is quite different from mine.For example, this one calls for lady fingers instead of my version with pound cake, and a few other variations (and even options like substitutions for sherry if you prefer yours without alcohol) that offered a nice change for me.  I also liked the format of this book.  The author provides concise but appreciated background on English trifle and some of the more hard to get items (at least here in the United States), without rambling endlessly and loosing track of the purpose of the book, which is simply to share a recipe.  Very well done, in my opinion.One note of warning for new (non-adventurous) chefs or those that need formality and structure, pass on this recipe.  It's loosely structured to allow flexibility in serving amounts but it's clear enough that this should be no problem for people that know their way around the kitchen.  (If you remember back this far, think of the Cajun cuisine chef, Justin Wilson - you could use his casually constructed recipes whether you were cooking for five or 50.)I was lucky enough to download this recipe when it was offered for free.  I would pay for this recipe but I'm not sure I would pay the current $2.99 for it - but then again, I'm still in the boat of consumers that will pay $6 for the print version of a full length, mass-market paperback but wouldn't dream of paying that much for the e-version of the same book.  I don't know how much printing, cover design, etc. costs, (not to mention that you're getting a book that has passed through certain quality controls like editing and publishing house standards) so I figure there's some margin that should be knocked off of e-books because of that.But I digress, I enjoyed this recipe and would recommend it to others.