Trifle becomes you.

Thanks to the efforts of Golden Valley truck farmer Jack Lake, I parlayed 20 pounds of raspberries into 12 pint jars of jam, filled my freezer with four large ziplock bags of flash frozen berries and have eaten yogurt, raspberries and granola every morning for a month. But in the end, I could deny the ripened fruit her just dessert no longer. Trifle it was. Lemon curd, pound cake, whipping cream and lemon syrup combined to present us this unbelievable sensation. Mmmmm, Summer.