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 3-year-old son and 5-year-old daughter. For Mother's Day, I know that Mike and his two kids 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 is what I have in mind. 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 puree (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.
