Trifle aux framboises

The funniest thing about the French making trifle is the way they pronounce the word. They rarely manage a full-blown treifeul; it usually comes out as trifleu and very often when written an extra ‘f’ will sneak in to justify the outrageous frenchification of one of Britain’s national dishes.

This recipe uses biscuits roses de Reims. Ironically, and this is unknown to the French, they are the ultimate trifle-making ingredient. Vastly superior to trifle sponges,