Trifle over the years has taken on many variations. The word itself comes from an old term, ‘trifling’, which meant layering different sponges, fruits and jellies, and finished with a sabayon rather than a custard. Of course, most home-made trifles still have all those ingredients, even sometimes blancmange too, but as with most other things, I like good old-fashioned simplicity, and this recipe has plenty of taste and texture, without all the extras.
The custard below can be used solely for this pudding, but I like to go halves with Anglaise Sauce to give a richer and fresher taste. (I don’t use all Anglaise because it wouldn’t set.)