One of my favorite foods of all is a trifle

Which I rarely make anymore, it baffles

I guess ... because it is so much trouble

And as ingredients lack to make it bubble



But you start with a stale sponge cake

Which you then into many pieces break

After which you cover it with canned fruit

Pears, peaches, apricots - whatever's good



And then let the fruit and syrup soak in

Until all of the cake has absorbed the tin

By the way - not the unsweetened kind

Using the watery fruit will not at all bind



Then you make a strawberry-flavored jello

Or some other flavor, but this is most mellow

And speed up the setting by using some ice

Stirring completely until it comes up nice



Then you put it in the fridge to set soft

Taking it out within an hour or so to toss

Over the cake and fruit arranged in bowl

Do it well and it'll stay in layers under all



Replace it all back in the fridge to set

And then start making the goodies wet

First should be a blancmange stirred

Over a double-boiler so it doesn't curd



And then set aside to sit and resolve

Itself into a harder pudding, I'm told

Followed by a very simple custard

Which also must sit until it's hard



Then layer the blancmange on top 

Of the set jello, place back in to stop

The merging of the different layers

And done well, you'll be a player



After all is set, spoon the custard over

Now you'll have four levels covered 

Then there's the option to add cream

Whipped to a stiffness to make seem



As though there is a mountain in bowl

Now the dessert has taken on its role

The finishing touches should include

Maraschino cherries and nothing rude



But a few sweet spices now sprinkled

On top of the mountain to make tingle

Set it once more in the fridge awhile

When served - to really make 'em smile



Stick on the top some vanilla wafers

You know the kind - thin like paper

Or use some ladyfingers - if you like

Then watch smiles come down the pike



- Tristram



Christopher W. Thomas

10:43am Mon. Jan. 19, 98