Trifle, tiramisu, an oversoaked tres leches ... yuzu kumquat compote for a citrus tingle, raspberry spooning up from the bottom, pound cake in the middle sweetly but firmly holding its own.

You can't tell the difference." To celebrate the art of plant-based cooking, Simon has concocted a delightful 'NOMO Creamy Choc & Raspberry Trifle. ' He emphasized the art of simple swaps ...