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
Fresh berry trifle
Gooseberry cream vanilla sponge trifle with singed meringue caps
Christmas cake trifle with whipped berry and basil ricotta