Trifle
Trifle is a classic British dessert made by layering pieces of sponge cake, fruit jams or fruit purée, and egg custard. The sponge is usually soaked in fortified wine or brandy such as sherry, port, or Marsala, and the whole dessert is commonly topped with whipped cream.
Trifle is traditionally prepared in glass bowls, and the classic version is often altered with various flavorings and additions such as chocolate, jelly, nuts, glacé cherries, as well as fruit juice or soft drinks in a non-alcoholic version.
The familiar form of trifle was well-known by the Victorian era, but unlike today, it was primarily made to make use of leftover sponge cakes and custards. Similar desserts can be found in Scotland (tipsy laird) and the Southern United States (tipsy cake).
Recipe variations
Traditional English Trifle by Delia Smith
READY IN 1hThis traditional trifle recipe consists of jam-spread trifle sponges soaked in luxurious Madeira wine, topped with raspberries and bananas, and poured over with a luscious, freshly made vanilla custard. A rich layer of double cream and toasted almond topping finish the trifle. The recipe is courtesy of Delia Smith, a renowned English cook, television presenter, and author, widely recognized for her ability to demystify cooking techniques for the general public, who sold over 21 million cookbooks. It is adapted from her cookbook Delia's Happy Christmas.
Trifle Belle Hélène
READY IN 45minThis trifle belle Hélène recipe is a take on the classic poire belle Hélène dessert by Auguste Escoffier. The easy-to-assemble yet stunningly impressive trifle belle Hélène marries the soft pear slices, the crispy ladyfingers softened by pear syrup and amaretto, and a smooth, velvety blanket of chocolate, all crowned with decadent mascarpone cream and a sprinkle of toasted almonds.
Platinum Pudding
READY IN 10hThis recipe is adapted from www.royal.uk, the official website of the British Royal Family, and is the original Platinum Pudding recipe. If you find the number of servings too much, halve the ingredients to make a smaller, more appropriately sized version of this trifle.
Trifle Authentic recipe
This traditional trifle recipe consists of jam-spread trifle sponges soaked in luxurious Madeira wine, topped with raspberries and bananas, and poured over with a luscious, freshly made vanilla custard. A rich layer of double cream and toasted almond topping finish the trifle. The recipe is courtesy of Delia Smith, a renowned English cook, television presenter, and author, widely recognized for her ability to demystify cooking techniques for the general public, who sold over 21 million cookbooks.... Read more
WHERE TO EAT The best Trifle in the world (according to food experts)
"The infamous Great British Menu winning “Nanny Bush’s trifle” with milk jam didn’t disappoint."
"Stunningly plated and delicious strawberry depth of flavour with Lemon Verbena running through which complemented the strawberry."
"Top London Restaurants Serving British Cuisine: Rules Restaurant - Save some room for the raspberry trifle, which is anything but a trifling thing."
"Made from layers of Lady Fingers, Chantilly, Seasonal Fruit and Hand-whipped Crème, this dessert is as delicious as it looks! While this dessert changes through the year we were delighted to try the blueberry English Trifle."
"An elegant glass bowl of “The Mariners Trifle” achieved a sweet and fruity balance between the custard and soaked sponge, with fluffy turrets of piped cream speckled with Paul’s crunchy take on hundreds and thousands."
"Where can you get the best trifles in town?: Bloodwood, Sydney ―The Bloodwood Trifle layers up strawberry, champagne anglaise, port jelly and yoghurt marscapone."
"End your meal with the seasonal fruit trifle, adorable with sweet and boozy cake topped with tufts of whipped cream and layered with fruit and custard."
