a trifle delicious

AS ELENA BURDEN gently layers liqueur-soaked pieces of sponge in her pudding bowl and folds fruit and chocolate through clouds of cream, she’s doing more than preparing a much-loved Italian festive treat. She’s also using the food of her birthplace to bring her daughter closer to the grandmother she never got to meet.

“Nonna passed away a few months after my mother got married [in 1988] and I think cooking is her way of keeping her memory alive,” 27-year-old