Southerners know a thing or two about showy desserts—the taller and flashier the better—which explains why my mother’s signature sweet was a stunning English trifle filled with layers of sherry-soaked pound cake, creamy egg custard, raspberry preserves and vanilla bean whipped cream.
Thanks to Mom, that classic trifle has also become my favorite way to wow a crowd. I mean, what’s not to like? It looks gorgeous on a side table and keeps everyone on their toes until it’s time to serve. While I will always cherish my mom’s version, this year I decided I needed my very own pièce de résistance. And in my book, that means chocolate. Lots and lots of chocolate.