Ignore the fact that I'm very late in posting and instead focus on this delicious-looking trifle. This is a white chocolate, berry trifle and it was just the thing for a hot summer day. The recipe called for ladyfinger cookies, but I could not find them at any of the stores. I ended up using Sara Lee® frozen pound cake and it worked pretty well. The berries were mix of fresh farmers' market raspberries and frozen black raspberries from Trader Joe's®. What made this trifle special, I believe, was the use of almond extract in the white chocolate whipped cream. I'm a big fan of subtle layers of flavours that you can't really pinpoint.

And my friend agrees with me (^_^) Good to the last spoonful.