Just a “Trifle”

By Judy Brotton

The word “trifle” literally means whimsical or of little consequence. Trifles have been gracing holiday tables in Britain since 1596. There’s a reason why people have been enjoying them for so long – they are easy to prepare, and started out as a way to use up stale bread by soaking it in alcohol. Over the years, some sort of cream or custard was added, then fruit finally appeared in the concoction, and the latest addition is a billow of whipped cream topping.

Since Trifles were typically served during the winter holidays, frozen or canned fruit were perfect for this dessert. However, since we now have access to fresh fruit year-round, why not make a Trifle for Valentine’s Day?

Trifles can easily be adapted to any occasion, as long as you layer the three key parts: moistened cake, fruit and cream.

CAKE: Originally a dried cake soaked with alcohol. Try Angel Food, chocolate cake, pound cake, sponge cake, ladyfingers, etc.

CREAM: Recipes nowadays use pudding, fruit yogurt, even sweetened mascarpone or cream cheese.

FRUIT: Berries are traditional, but how about a tropical Trifle for summer using bananas, kiwi, pineapple and mango?

ALCOHOL: Traditionally sweet sherry or Madeira wine, but whatever will enhance your fruit or cream – Kahlua, rum, fruit liqueur, etc. The Trifle was also known as “Tipsy Cake” for obvious reasons. For children, fruit juice can be used to moisten the cake layers.

Trifle may have originated in Britain, but it has worldwide kinship to such desserts as the Italian “Zuppa Ingles” and “Tiramisu,” the Spanish “Bizcocho Borracho,” and the French “Mousse a l’anglaise.” Apparently, people the world over embrace the concept of soaking stale cake with alcohol. Happy Valentine’s Day!