Layers, Booze and Cream

The trifle now lives on in many different styles but they are all defined by layers made of soaked sponge fingers, a fruit of some sort and a cream topping. Some swear by using tinned fruit, some only use fresh, while others use jam. Some are particular about a layer of jelly while others dream of a smooth boozy syllabub. Chocolate, of course, is never far away, and works well with soaked boozy sponge and cream.

Presentations vary in retro-ness. Some idolise their mother’s trifle with glacé cherries, angelica or perhaps some pineapple, a recipe she probably inherited from her mother in turn. Others want a more dainty look with candied flower petals or plain cream piping. Small amaretti biscuits from a pack are also popular, as are colourful macaroons.