Unfussy and wildly delicious, this stunning trifle comprises layers of cornmeal cake,
Prosecco sabayon, candied kumquats, marinated oranges, and toasted meringue.
“We didn’t even have to brainstorm much,” says Fields. “We both contributed things
to the dish that would naturally enhance the other parts.” (See recipe at left.)A GRANDAFFAIR“WHEN WE WORKED ON THIS TRIFLE TOGETHER, KELLY’S
IDEAS TOTALLY RESONATED WITH ME. SHE HAS HERFINGER ON THE PULSE OF THINGS.” —CLAUDIA FLEMING