The name “trifle” was initially ascribed to a dessert made of thick cream flavoured with rose-water, ginger and sugar.

By the 18th century, it became commonplace to put wine-soaked biscuits on the bottom of the dessert bowl and top them with custard and syllabub (sugared cream slightly curdled with wine).

Today, several foreign equivalents of sherry trifle exist: in France, it’s called mousse a l’Anglaise; in Scotland, it’s whim-wham and in Italy, zuppa Inglese.

TRY THESE TRIFLES

Sherry trifle

Fresh berry trifle

Gooseberry cream vanilla sponge trifle with singed meringue caps

Christmas cake trifle with whipped berry and basil ricotta