This old-time elegant dessert makes a fine finish to a dinner party, but it’s easy enough for a weeknight splurge. Use either fresh or frozen berries, but drain frozen berries well before adding to the mix. Use fresh berries when in season.

Serves 4

2 10-oz. bags frozen strawberries
¼ cup port
1 Tbsp. fresh orange juice
6 Tbsp. maple syrup, divided
1 cup whipping cream
12 ladyfingers (savoiardi), broken into large pieces
1-2 Tbsp. grated orange zest

Coarsely chop the strawberries and place into a bowl. Once they have thawed slightly, stir in the port, orange juice and 2 tablespoons of maple syrup.

Whip the cream to form soft peaks; set aside.

Spoon ¼ cup of the strawberry mixture into the bottom of 4 individual glasses or bowls, layer in half the whipped cream, half of the ladyfinger pieces and repeat, topping off with the remaining strawberries. Sprinkle with orange zest. Drizzle the remaining maple syrup over each trifle. Cover and refrigerate for half an hour so the ladyfingers absorb all the flavors.

SWEET TIP
For a presentation worthy of a dinner party, layer the ingredients artfully in a glass serving bowl.

From Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup by Beth Dooley & Mette Nielsen (University of Minnesota Press, 2019). Copyright 2019 by Beth Dooley and Mette Nielsen. All rights reserved. Used by permission of the University of Minnesota Press.