Trifle explained: How the layered dessert has changed over the years

Love it or hate it, the trifle never really goes out of style. But what exactly is the dessert and where did it originate from? Delicious has all the answers plus a few recipes.

The last time trifle was this talked about was when Rachel from Friends accidentally made a meat version (layering up the custard with sauteed beef and peas).

But the old-school layered dessert has been modernised, where it’s all about fresh seasonal fruit, crunchy textures and super creamy taste.

This retro, humble dessert has many variations over the years and delicious.com.au has a number of recipes in its collection.

Who made the first trifle?

The first trifle ever dates back to 1751, published in Hannah Glasse’s The Art of Cookery Made Plain and Easy. The recipe went like this:

“Cover the bottom of your dish or bowl with Naples biscuits broke (sic) in pieces, mackeroons (sic) broke in halves, and ratafia cakes; just wet them all through with sack, then make a good boiled custard, not too thick, and when cold pour it over it, then put a syllabub over that. You may garnish it with ratafia cakes, currant jelly, and flowers, and strew different coloured nonpareils over it.”

Trifle is a traditionally layered dessert.

Prior to Hannah’s recipe, which joined the custard and sponge in holy matrimony, it was really just a syllabub (sweetened custard with ginger).

The basic but brilliant custard-sponge-jelly combo goes by plenty of other names around the world.

The Scottish tipsy cake (revived by Heston Blumenthal at Dinner) calls for a lick of whisky instead of sherry, and in Italy, the zuppa inglese (liquor-dipped sponges layered with lemon custard and chocolate cream) loosely translates to “English soup”.

In Austria, the punschtorte (or punch cake) is much neater; a layered cake with fruit punch syrup and a hit of rum.

TOP TRIFLE RECIPES:

Matt Preston’s birthday cake trifle

Each of the layers on this trifle has been chosen for its specific resonance with birthday parties from Matt Preston’s past including flavours of orange zest, Coco Pops and dark chocolate mousse.

Matt Preston's birthday cake trifle.

Red velvet berry trifle with gin jelly and rosewater cream

“Trifle is a classic Christmas favourite. We’ve taken the traditional dessert and given it a modern spin, with in-season berries, quality gin and rosewater cream.”

Espresso martini trifles

What do you get when you cross a cocktail with a dessert? Utterly decadent deliciousness, that’s what.

A Black Forest-flavoured trifle. Picture: Supplied

Black Forest trifle

Black Forest cake is reinvented in this sophisticated trifle.

White chocolate and peach trifle

Trifles are the perfect dessert to shared with friends, family and loved ones. Phoebe Wood’s recipe features white chocolate and fresh peaches, and will surely go down a treat with everyone.

Rhubarb and gingerbread trifle

Completely different, yet slightly familiar all the same, this is one trifle that’s bound to intrigue and delight this Christmas.

For more food, travel and lifestyle news, go to delicious.com.au

Originally published as Trifle explained: How the layered dessert has changed over the years