Trifle

A trifle is a British dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or, more recently, jelly and whipped cream, usually arranged in layers with fruit and sponge on the bottom, custard and cream on top. Some trifles contain a small amount of alcohol (port, or, most commonly sweet sherry or madeira wine) - non-alcoholic versions use fruit juice instead, as the liquid is necessary to moisten the cake. Trifle containing sherry is sometimes called "Sherry Trifle" or referred to as being "High Church". One popular variant has the sponges soaked in liquid-gelatin dessert when the trifle is made, which sets when refrigerated. The cake and jelly bind together and produce a uniquely pleasant texture if made in the correct proportions (there should not be too much jelly added, or nucleation will not occur).

A well-made trifle is often used for decoration as well as taste, incorporating the bright, layered colours of the fruit, jelly, jam, and the contrast of the creamy yellow custard and white cream.

Trifles are often served at Christmas time, sometimes as a lighter alternative to the massively dense christmas pudding.

A Creole trifle (also sometimes known as a Russian cake) is a different but slightly related dessert item consisting of pieces of a variety of cakes mixed together and packed firmly, moistened with alcohol (commonly red wine or rum) and a sweet syrup or fruit juice, and chilled. The resulting cake contains an arabesque of color and flavor. Bakeries in New Orleans have been known to produce such cakes out of their leftover or imperfect baked goods.

In Italy, trifle is known as Zuppa Inglese.

Christmas Trifle Recipe

Ingredients

• 1 can (8 ounces) crushed pineapple
• 3 medium firm bananas, sliced
• 1 jar (10 ounces) red maraschino cherries
• 1 jar (6 ounces) green maraschino cherries
• 3-1/2 cups eggnog, chilled
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 1 carton (16 ounces) frozen whipped topping, thawed
• 1/4 cup chopped walnuts

Directions

• Drain pineapple, reserving juice. Dip bananas in juice; drain and discard juice. Set aside pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixes for 2 minutes or until slightly thickened.
• Place half of the pudding in a 4-qt. serving or trifle bowl; layer with half of the bananas, pineapple. cherries, cake cubes and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries. Yield: 16-20 servings.