It’s been a little over a year since my 99-year-old grandmother, Meme, went onward and upward to her “party” in the heavens, as she would say. She was my sassy, British grandmother who loved to laugh, enjoy wine and cheese or the occasional Hershey’s bar for dinner, and epitomized the power of positivity in life. Having survived the Blitz during World War II, she had a keen sense of what was truly important. For her, it was faith, family, forgiveness, and finding joy in every day. She was a beloved, marvelous person, and I’m so grateful Everett and Bryce knew her so well. (Please ask Bryce to expound upon how she used her cane to merely press the elevator buttons at her assisted living community and routinely achieved a full squat to recover it from the floor without any imbalance or need for assistance. He loves to brag about this!)
Every Christmas Day afternoon, my family living in Houston would meet for dinner at her townhome on North Post Oak Lane. Each family would bring a dish to share, but she always provided the main course and the pièce de résistance: her Raspberry Trifle. The main course would vary over the years, but we could always count on a splendidly layered mix of sponge, vanilla custard, fresh raspberries, chopped pecans, a touch of cream sherry, and fresh whipped cream for dessert.
More than the savory sights and smells, I remember how easy it was to be in Meme’s presence and her home. Ever a gracious host, she was a soft place to land for all of us. After an early morning of opening presents and a full afternoon of playing with them, Christmas dinner was a time to truly relax with one another. We enjoyed popping English Christmas crackers, wearing the paper hats and telling the jokes that were inside, and savoring the final hours of Christmas.
God, thank You for being a safe place to land. Help us to rest in You, gain clarity and wisdom from Your presence despite the busyness of the season, and remember Yours is a gift readily available to us every day.
Please enjoy Meme’s Trifle recipe adapted from the version published in the Daughters of the British Empire (DBE) in the State of Texas cookbook.
— Erin DuBroc
Ingredients
Gather pre-made ladyfingers (or bake a yellow cake in a jellyroll pan and cut into squares), fine raspberry jam, one pint of Bird’s custard prepared according to package instructions, fresh raspberries, finely chopped pecans, lightly sweetened whipped heavy cream, and cream sherry, if desired. Meme didn’t overthink the amounts for everything, so neither should you!
Directions
Using a glass or crystal trifle bowl, layer the ingredients in generally equal proportions beginning with sponge. If using cream sherry, lightly drizzle or brush a couple of tablespoons over each sponge layer. Follow with a sufficient spread of jam, then custard, a few berries, chopped pecans, and whipped cream. Repeat as many times as possible. Finish with a thick layer of whipped cream decorated with remaining pecans and raspberries. Chill overnight before serving.
