Clodagh McKenna's recipe in today's Examiner
is well worth a try. But where do you buy Marsala? Use up the left-over sherry from last Christmas? I think not
. Rush on down to Bubble Brothers, of course. We really do have the best Marsala you can get here, imported from the Frazzitta family
in three grades: Fine
. One of my customers this morning has pointed me in the direction of Gordon Ramsay's trifle
as a good thing to do with the sweet variety of Superiore (the dry one would be better for Clodagh's dish), and though I do not love trifle, I may just give this a go, sans
physalis. The pistachios swung it.