A trifling matter
December 12, 2020 by DarcieWhile Jenny focused on Yule logs this week, I had my sights set in a different direction. Watching the GBBO holiday special featuring the cast of Derry Girls, trifles were top of mind for me, and a post from Australian Gourmet Traveller featuring 22 different trifle recipes for Christmas further nudged me in that direction. Trifle has a long and glorious history, dating back at least four centuries according to food historian Seren Evans, who notes that in 1598 a translator named John Florio described the dish as ”A kinde of clouted creame called a foole or a trifle in English.”
The reason trifle has had more staying power than other historic foods like syllabubs and flummeries may have to do with its flexibility and adaptability to changing tastes and fashions. The components of trifle have shifted over time, and after a few hundred years the standard ingredients now include a sponge cake soaked in spirits, fruit , and a rich egg custard, all topped by whipped cream and an assortment of garnishes. Trifles are almost always presented in glass bowls, the better to show off the distinct layers.
Although the ingredients list is simple, the sky’s the limit when it comes to interpretations of this culinary classic as you can see by the recipe titles below. Choose your favorite fruit(s), pick a complementary custard flavoring, and use the sponge or pound cake that suits your fancy and you’ll have a delicious, visually impressive dessert that will elicit oohs and aahs. I’m a fan of trifle because it does not involve any fussy decorating yet still looks amazing. Berries are my fruit of choice, and I prefer to keep the custard simple and use a cake with hints of citrus. What’s your favorite trifle recipe?
- Pear, panettone and chocolate trifle from The Guardian Feast supplement by Thomasina Miers
- Cranberry, orange and juniper trifle from Waitrose Food Magazine
- Caramelised clementine and almond trifle from Delicious Magazine (UK) (pictured)
- Plum, pomegranate and cardamom trifle from Diana Henry at The Sunday Telegraph by Diana Henry
- Banoffee trifle from Australian Gourmet Traveller Magazine
- Rhubarb, raspberry and rose water trifle with praline from Dish Magazine by Sarah Tuck
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