Indulge in the luxurious layers of the perfect trifle. Discover how this classic dessert, with its cloud of whipped cream, velvety pastry cream and bright sour cherry heart, creates a moment of pure bliss.
What is a Trifle?
A trifle is a traditional English dessert that is essentially a layered dessert served in a deep glass dish or individual glass servings, so that the beautiful layers can be seen.
It typically consists of sponge cake (or ladyfingers) soaked in sherry or another sweet wine, layered with custard or pastry cream, fruit preserve or jam, and whipped cream.
Sometimes, jelly (gelatin) or fresh fruit is also added. The result is a creamy, fruity, and visually appealing dessert that balances textures and flavours.
Origin:
Trifle has roots in England, dating back to the 16th century.
The earliest versions were more like a thick cream, flavoured with sugar, rosewater, and alcohol. By the 18th century, the dessert evolved into the layered version we know today, combining sponge cake, custard, fruit, and cream.
The word trifle originally meant “a small thing” or “something of little importance,” likely referring to the dessert’s light, delicate nature.
Indulging in the Perfect Trifle
There are some desserts that transcend mere sweetness, offering not just a treat for the taste buds, but a moment of pure, unadulterated joy.
The trifle is, without a doubt, one of these culinary masterpieces. Layers upon layers of carefully crafted components come together in a symphony of textures and flavours, promising a delightful journey with every spoonful.
Imagine dipping your spoon into a glass, gently breaking through the cloud-like peak of freshly whipped cream. That first, cool sensation gives way to the smooth, velvety embrace of rich pastry cream, a luxurious blanket that perfectly complements the lighter, airy topping. As you delve deeper, you discover the tender, sweet sponge cake, a foundation that soaks up the surrounding flavors, becoming an integral part of the experience.
But the true magic often lies in the vibrant heart of the trifle – a burst of fruity brightness that cuts through the creamy richness. The tartness of a sour cherry preserve, with its deep ruby hue, provides that much-needed counterpoint, awakening the palate and adding a sophisticated depth. It’s a dance of contrasts: the soft yielding of the cake, the silky slide of the cream, and the lively pop of fruit, all harmonizing beautifully.
A trifle isn’t just a dessert; it’s an occasion.
It speaks of gatherings, celebrations, and the simple pleasure of sharing something beautiful and delicious.
Each serving is a miniature landscape of culinary artistry, inviting you to slow down, savour each layer, and appreciate the thoughtful construction.
It’s a testament to the idea that some of the best things in life are found in the delightful complexity of simple, quality ingredients brought together with care.
So, next time you encounter a trifle, take a moment to admire its elegance, then dive in and let its layers transport you to a state of pure dessert bliss.
Trifle with Sour Cherries Preserve
A trifle is a traditional English dessert that is essentially a layered dessert served in a deep glass dish so that the beautiful layers can be seen.
Ingredients
For the sponge cake:
- 6 eggs (about 55 - 60 grams each) separated
- 100 grams all-purpose flour
- 20 grams corn flour (starch)
- 200 grams sugar
- 1/2 tsp vanilla essence
- 1/2 tsp of salt
- 1 tbsp lemon or orange zest
- 1 tbsp lemon juice
For the Pastry Cream:
- 1 litre whole milk
- 100 grams corn flour (starch)
- 100 grams sugar
- 1 tsp vanilla essence or 2 vanillins
- 4 eggs
- 1/4 tsp salt
Whipped cream:
- 400 ml heavy cream (35%)
- 1 tablespoon (or more) icing sugar
- 1/2 teaspoon vanilla essence or other flavour
For the layer of sour cherries preserve:
- 300 grams sour cherry preserve
Instructions
Prepare the sponge cake:
- Sift the flour and corn flour and mix with all the dry ingredients.
- Separate the yolks from the whites
- Whisk eggs whites with lemon juice until eggs are stiff.
- In a separate bowl beat yolks with sugar and vanilla until light and creamy.
- Add the flour and mix.
- Gently fold in the meringue using a spatula.(Alternatively, if you have a powerful mixer, beat the eggs (whole) with the sugar on high speed until white and fluffy. Lower speed to minimum and add the remaining ingredients).
- Preheat oven to 180°C - 350°F.Line a 26 - 28 cm / 10 - 11 inch diameter spring-form pan with parchment paper and add the mixture.
- Bake for about 50 minutes or until a knife inserted in the centre of the cake comes out neatly clean.
- Remove to a wire rack and allow to cool before cutting it.
Prepare the Pastry Cream:
- Heat the milk reserving about half a cup cold milk to add to the mixture
- In another pot add the corn flour (starch), eggs, sugar, vanilla and the reserved cold milk and stir well with an egg beater, until the mixture is combined.
- Pour the hot milk gradually to the mixture stirring constantly.
- Put it on the heat and stir until the cream sets.
- Remove from the heat and set aside to cool.
- Cover with cling film or mix it every now and then so that no crust is formed on top.
Prepare the Whipped Cream:
- Using a hand mixer or a whisk, whip the cream together with icing sugar and vanilla until stiff.
- Taste and adjust sugar if you like it sweeter.
- Refrigerate before using.
Assembling the dessert:
- Slice the sponge cake.
- Spoon some pastry cream in individual glasses.
- Add some sponge cake on top.
- Add 3 - 4 sour cherries preserve with a tsp syrup over the sponge cake.
- Cover with the remaining pastry cream and set aside until the pastry cream cools.
- Spread or pipe the whipped cream over the pastry cream layer.
- Decorate with an extra sour cherry or add some chocolate shavings, or toasted almonds.
- Refrigerate for at least 1 - 2 hours before serving to allow the flavours to meld.
Notes
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 240Total Fat 6gSaturated Fat 2gUnsaturated Fat 3gCholesterol 159mgSodium 207mgCarbohydrates 40gFiber 1gSugar 30gProtein 8g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi,
