The Traditional English Trifle

“It’s a trifle.  It’s got all these layers.  First there’s a layer of ladyfingers, then jam. then custard, which I made from scratch, then raspberries, more ladyfingers.  Then beef sautéed with peas and onions. then a little bit more custard. then bananas and then I put whipped cream on top.“

Made with bamboo and food-safe epoxy for the inlay. Handmade and finished with food-safe oil. Boards are 17”x11” and around 1/2”thick.

Cleaning Instructions:

Wash the cutting board with warm water and dish soap.
Do not soak.
Wash both sides of the cutting board.
Wipe dry with a dish towel, then allow board to air dry completely before using. Reapply food-safe oil once a month.
*I use and recommend Walrus oil cutting board oil, but any food-grade mineral oil will be fine.*