Boston Trifle

One extraordinarily hot Fourth of July, after we juggled a Boston Cream Pie with a rapidly melting chocolate glaze while traveling by car to a friend’s party, this dessert was born. In order to save it, I had to put the dessert into a bowl.

Later this fluffy, rum-laced custard layered between a moist, light spongecake and topped with a thin chocolate coating became a best-seller in my baking business.