Summer fig trifle

You don’t need too many things to make this perfect summer dessert appear on your shady outdoor table this weekend.

Some sun-ripened fruit, a little crunch, a lot of punched up whipped cream, and a spoon – you’ll definitely want a big spoon for this summer fig trifle.

I cannot believe that it is almost September and summer, my beloved time of year, is almost over. Still, the whole “It’s Friday, let’s eat cake!” philosophy will help get me through the doldrums, I’m sure..

I used some cookies from France called navettes here – they are nice and tart, adding extra freshness to this dessert – but you can substitute in lemon tea cookies or simple biscuits. You can read more about the navettes de Marseilles, subtly flavored with lemon oil or orange blossom water, by clicking this link here.

Summer fig trifle

(serves 2)

• 6 – 10 lemon cookies (depending on size)
• 1/2 cup fresh black mission figs, halved or quartered
• 1/2 cup heavy whipping cream (cold!)
• 2 T grenadine syrup
• 3 T pistachios, shelled and lightly crushed

{and a spoon or two!}

1. First, grab some pretty glasses or jars for the trifles. You can, of course, also assemble this into one larger trifle in a bowl, but I find the individual servings to be simpler for serving.

2. Prepare the fruit by trimming and cutting the figs into halves or quarters, depending on size. Also depending on what cookies you are using, crumble them lightly with your hands or just break them in half.

3. Use a whisk to whip the cold (!) heavy cream until it is rich and thick. Gently fold in the grenadine.

4. Layer the cookies, figs, and big dollops of cream in whatever cup or jar you are using. Top with more fruit and crushed pistachios.

Enjoy immediately – these are so good at capturing that subtly sweet taste of summer. It couldn’t be easier.