Trifle

A trifle is a layered dessert traditionally served in a glass serving bowl or tall glass so the layers are visible. Classic components include pieces of sponge cake or ladyfingers soaked in sherry or fruit juice, a layer of custard, a layer of jelly or fruit jelly, and a topping of softly whipped cream. In many regions, fruit such as berries or canned fruit, and sometimes jam, are used between layers. Modern versions may substitute chocolate pudding, use non-alcoholic soaking liquids, or omit alcohol altogether.

Trifle originated in Britain and emerged as a refined version of earlier puddings during the 18th century. Early recipes described a simple bowl of sponge or biscuits layered with fruit and custard, sometimes with a wine punch poured over the layers. Over time, whipped cream was added and jelly became a standard component, helping to set the layers and provide contrast.

To assemble, cut sponge cake into cubes and arrange in a glass dish; spoon or brush with the soaking liquid; spread custard over; add jelly; refrigerate to set; finish with whipped cream and garnish such as fruit or grated chocolate. The exact order of layers can vary by recipe, and some versions emphasize quicker, no-bake methods or dairy-free alternatives.

Regional variations include the English classic; American adaptations sometimes use instant pudding or pudding-style fillings instead of custard, and Nigerian trifle is a popular festive version featuring layered cake, custard, fruit, and jelly with a colorful presentation. Modern recipes increasingly offer non-alcoholic, vegan, and gluten-free options to suit different dietary preferences.