Strawberry Trifle. Lumix M4/3 14mm

I think it's accurate to say that the closest living relative of this culinary creation is an English Trifle pudding.  But there are also elements of a Southern Banana pudding, just without the bananas.
We were invited to a potluck party held to celebrate my Ma-in-Law's birthday, the fourth such party since her actual birthday more than a month ago.
My Editor decided to go all out, since we were charged with bringing a dessert.  The original idea was a Southern Banana pudding, a creation which is topped with meringue.  Then we remembered that one of the guests can't eat bananas, so it changed to strawberries.  But the plan didn't stop there; by now, Editor's creative juices were up and running.  Why not blend the pudding with the Trifle concept?  And so it was.
Layers of Gluten Free almond macaroons - home baked, of course -, interspersed with Julia Child's Creme Anglaise - or custard if you prefer -, combined with strawberry coulis, a layer of pears poached in Moscato d'Asti and chopped up small.  Layer upon layer until she ran out of the custard.  Then a little dam on the top layer formed of macaroons into which chopped strawberries were placed and slathered with the rest of the coulis.  And here it is as we left for the party.
My role in all of this?  Chopping, peeling, baking, washing dishes, lending taste buds as necessary, moral support, driving the getaway car: the easy stuff.
It was judged a success, and now we can return to our Spartan, low-sugar existence.  But there are some extra almond macaroons which pair exceptionally well with coffee...