Preparation

Brian Jacques's Redwall series is famous for its elaborate feast descriptions that make readers' mouths water. This summer trifle captures the spirit of those abundant celebrations at Redwall Abbey, where good creatures gather to enjoy the fruits of their labor and the warmth of friendship.

Instructions

1. Slice the pound cake into 1-inch thick pieces and arrange half of them in the bottom of a large glass trifle bowl.
2. In a small saucepan, warm the honey and apple cider together until combined and fluid. Drizzle half of this mixture over the cake layer.
3. Spread the raspberry preserves over the soaked cake layer.
4. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
5. Fold the chopped mint into about one-third of the whipped cream.
6. Spread half of the mint cream over the preserve layer.
7. Layer half of the sliced strawberries over the cream.
8. Repeat the layers: remaining cake, honey-cider syrup, remaining plain whipped cream, and remaining strawberries.
9. Top with candied almonds and garnish with whole mint leaves.
10. Refrigerate for at least 4 hours before serving to allow flavors to meld and cake to soften.

Serve this at your next gathering and watch as guests go back for seconds and thirds, just like the jovial creatures of Mossflower Wood would. This dessert serves 8-10 and is best made a day ahead.