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.


Sherry trifle

Fresh berry trifle

Gooseberry cream vanilla sponge trifle with singed meringue caps

Christmas cake trifle with whipped berry and basil ricotta


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