My Czech mother-in-law frequently made this trifle version of a Malakov (sometimes spelled “Malakoff”). Treasures of yumminess, like slivered almonds, banana slices, orange segments, and raspberry preserves filled vanilla wafer cookie sandwiches, reside in an intensely delicious thick chocolate mousse, which she called “Paris Cream”. It is best left to chill for at least 24 hours before final decorating and serving. Everyone I know that has tasted this has been overwhelmed with pleasure. For that reason, I sometimes call it “Chocolate Paris Cream Delight”. Continue reading →