Dish · british
Trifle
Trifle stacks sherry-soaked sponge or ladyfingers with custard, fruit, and whipped cream in a glass bowl, so each spoonful pulls through every layer at once.
Where it comes from
Trifle grew out of English kitchens repurposing stale cake and thin custard rather than wasting them, with sherry added to soften the sponge and mask a stretched larder. The glass bowl kept the layers visible.
What cooks argue about
Cooks split over adding a layer of fruit jelly: traditionalists skip it as a shortcut that waterlogs the sponge, while others treat it as essential to keep each layer distinct once the trifle is cut.
Versions
Nobody has published a trifle here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
dry sherry
raspberry
heavy cream