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.*