Roasted kumquat trifle
Roast
English cuisine
Roasting
This deliciously sweet, sour, and cakey trifle came about after tinkering with a mess of vinegar-macerated kumquats and then roasting them. I tossed them in with <a href="https://food52.com/users/64637-alice-medrich">Alice Medrich</a>'s <a href="https://food52.com/recipes/26463-white-chocolate-whipped-cream">White Chocolate Whipped Cream</a> and Julia Child's butter sponge cake, from <a href="http://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405?tag=food52-20 ">Mastering the Art of French Cooking, Volume One</a> (1961). I love this cake. It proves that folding egg whites can be meditation, and makes me feel like I can tackle any French dessert. It's delightfully light, yet moist, and makes the perfect base for the trifle. However, you could use just about any vanilla-forward cake, like angel food.
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