Crunchy ladyfingers and pistachios lend contrast to Honey-Roasted Grapes Trifles, which feature black seedless grapes—tossed with honey, olive oil, and butter, then cooked until bursting—and swirls of rich vanilla bean–mascarpone cream.
Text Melissa Lester
Photography Marcy Black Simpson
Styling Melissa Sturdivant Smith
Recipe Development and Food Styling Rebecca Treadwell Spradling
For more delectable trifle recipes, see “Ode to the Victorian Trifle” on page 85 of the September 2017 issue of Victoria.
Hi, I have loved your magazine from the very first issue, and was delighted to see its return.
You asked what we’d like to see; more England, please. Also, if you do another article on Victoria, BC, Canada, could you please include Craigdarroch Castle? It’s the most exquisite place (outside of England, of course!)
Thank you so much for your beautiful magazine.