Food & Wine USA - (12)December 2018

SOUR CHERRY–CHEESECAKE TRIFLE

WITH BLACK PEPPER AND SABA

At Brothers and Sisters in Washington, D.C., pastry director Pichet Ong’s ri on

a proper British trifle retains the classic form while reinventing the compo-

nents. Cheesecake filling stands in for egg custard; saba steps in for sherry;

and pound cake, instead of the usual ladyfingers, soaks up the sweet flavors.

Trifle has always been at home on the holiday dessert bar; this smart update

has arrived just in time. (SEE P. 137 FOR RECIPE.)

PASTRY
TIP
Change up the fruit
with the seasons—sour
cherries, winter citrus,
spring strawber-
ries, and so
forth.