Saturday, 25 June 2011

Objects: Trifle.

For as long as I can remember, I have been a true trifle fanatic. Sponge, jelly, custard, dream topping. Such a perfect combination. So colourful and "wibbly" it has always been a source of entertainment and a truly tasty treat. Inspired by the suggestion of tutor, Fred Bates, I have chosen to look further into the tempting treat that is trifle.


1. It is colourful, and always looks appealing in the centre of a table.

2. Tell me now, who doesn't like jelly? Even as a vegetarian, I am a fan (providing that it is gelatine free, naturally)

3. The mixture of flavours is something of genius- the textures combined create an unusual and exciting treat for the taste buds.

4. I could eat dream topping out of the bowl. I don't care for etiquette when dream topping is involved.

5. When considering jellies, you can be very creative- with such variety of flavours available, you can create a new flavour trifle for every day of the week.

6. If it's commonly served at children's parties, you know it's fun.

7. Whilst, as aforementioned, it is a children's party staple, trifle can also be presented in a far more sophisticated, mature way- usually with the addition of a cup of sherry or twelve.

8. Trifle often contains additional fruit- adding up to your five recommended fruit and vegetable portions a day. However, the sugar and fat-rich content of the other ingredients may cancel this out slightly...

9. Trifle is eaten in many different cultures, it's not exclusive.

10. Trifle can be made in less than a day, and eaten even sooner.

11. It is inexpensive...if you cheat. Making a trifle can costs as little as £1.09, thank to the Birds' Trifle Mix.

12. You can have naughty and nice days- jelly for indulgence, and fruit for goodness.

13. Making a trifle is a great way to use up slightly stale cake- as the moisture is re-introduced when soaked in the fruit juice or jelly.

14. It can be eaten by both adults and children, and is very versatile.

15. They can have chocolate introduced as oppossed to fruit- great for a particularly sweet tooth.

16. So many textures, so little time. If you can handle them all, you feel like you have accomplished something true.

17. There are so many different possible varities, you could literally have a different trifle every day of the year...and you can't say that about too many foods...

18. Trifle portions are easy to vary too- from very large bowls for parties to smaller, portion-controlling rammekins. Great for a naughty treat when you're watching your waistline (but perhaps, in this case, taking your eye off it for a short moment...)

19.  It's the perfect excuse to go MENTAL with the hundreds and thousands and not get judged. Well...not too much anyway.

20. If you don't LOVE cream you can just leave now.


1. Trifle is a dessert dish made from thick or solidified custard, fruit, sponge, pectin/gelatin, and whipped cream.

2. The layer ordering of trifle, as standard, is sponge on the bottom, then fruit/jelly, custard and then the cream/angel topping on the top.

3. The earliest known use of the word 'trifle' was for a thick cream which was flavoured with sugar, ginger, and rosewater.  
4. The recipe for the first 'trifle' cream (see above) was published in England in 1596, in a book named "The good housewife's Jewell" by Thomas Dawson.

5. Sixty years after the publication of the first trifle recipe, milk was added, and the custard was poured over alcohol-soaked bread.

6. The earliest-known recipe to include jelly as oppossed to, or to addition of fruit, was in 1747. And the poet Oliver Wendell Holmes wrote of jelly trifle in 1861.

7. Some trifles contain a small amount of alcohol such as port, or more commonly, sweet sherry or madeira wine. Non-alcoholic versions often use sweet juices or ginger ale to moisten the sponge layer. 

8. Traiditional trifles do not contain jelly. The Scots have a similar dish to trifle, named Tipsy Laird, which is made with Drambuie or whisky.

9. In the Southern US, a variant of the trifle is known as tipsy cake, similar to the traditional Scottish variant.

10. Trifles are often served at Christmas time, as they are regarded as a much lighter alternative to the traditional Christmas pudding.

11. In Italy, a dessert similar to trifle is known as zuppa inglese, which translates as 'English soup'.

12. Cadbury's produce a chocolate-flavoured trifle. It contains no fruit, but does contain the layer of sponge, chocolate custard, and cream.

13. A trifle is often used for decoration as well as taste, as it contains bright, colourful layers from the fruit, jelly, custard and the cream.

14. A Creole trifle (often referred to as 'Russian cake' is a related, though slightly different dessert- which consists of pieces of a variety of cakes mixed together and packed firmly, moistened with alcohol and a sweet syrup or fruit juice, and then chilled.

15. A similar trifle-derivative is produced in Germany and Austria, and is known as 'Punschtorte'.

16. The word "trifle" comes from the old French term, "trufle", which means something whimsical, or of little consequence.

17. The first trifles were very similiar to Fools (pureed fruit mixed with cream).
18. defines the trifle dessert as: "a cold dessert made with sponge cake spread with jam or fruit, soaked in wine or sherry, covered with a custard sauce and cream, and decorated."

19. By the middle of the 18th century, trifles included almond-flavoured biscuits named ratafia, or macaroons which were soaked in sweet wine.

20. An anagram of 'trifle' is 'filter'.


1. Yummy
2. Jelly
3. Custard
4. Sponge (Fingers)
5. Topping
6. Pudding
7. Party
8. Family
9. Sherry
10. Raspberry
11. Strawberry
12. Angel (Topping)
13. Setting
14. Wibble
15. Alcoholic
16. Experimental
17. Decorative
18. Tasty
19. Nostalgic
20. Creative


1. Love it! All that sloppy mess cramped into my mouth- yummy!! Has to be made with strawberry jelly and NO FRUIT whatsoever, just plain and simple. Furthermore, sprinkled with Cadbury'd Flake and NOT sprinkles. Oh, and not forgetting the cream on top- XXenaX, via Yahoo Answers.

2. I love the trifle. I't so good- Nehaa, via Yahoo Answers.

3. I love fourth of July trifle with blueberries, strawberries, raspberries, and vanilla custard- Lauren, via Yahoo Answers.

4. Yes- Trish Thomas, via Yahoo Answers (in response to the question, "do you like eating trifle?"

5. What the heck is trifle?- Kurt Biewald, via Yahoo Answers

6. I <3 trifle with a passion. With an absolute pash. I like it with strawberries and other berries at the bottom. My favourite part would have to be the fruit, the custard, the biscuity bit, the cream on top...oh wait, all together that is just an explanation of a trifle haha...bottom line is that I really love trifle! It is one of those desserts that is like...addictive!- AnnaBananaxox, via Yahoo Answers

7. LOVE it! I made a delicious trifle for Thanksgiving one year. I layered pumpkin spice cake, a cheesecake pudding and toffee. It was a huge hit and looked great in the bowl. I love all kinds. Although, I really enjoy berry trifles, I'd have to say the ones that are more chocolatey and rich are more enjoyable to me, especially when they have toffee. I love the crunch it adds to it- Princess, via Yahoo Answers.

8.I do, but only my Dad's. He makes it will swiss roll on the bottom and uses tinned strawberries in syrup topped with homemade custard- Debby, via Yahoo Answers.

9. I like eating trifle. Just the good old fashioned British one with sponge, jelly, mixed fruit and custard. I don't care who makes it as long as it's home made, the shop bought ones need to improve- Ian, via Yahoo Answers.

(In response to the previously posted question 'What is your favourite trifle?' from I dont know, via Yahoo Answers)

10.  Raspberry jelly, fruit raspberries or mandarin oranges, and whipped cream, with hundreds and thousand shaken on the top- Ann, via Yahoo Answers.

11. No jelly for me, I'm a purist. Proper traditional trifle does not have jelly.
My favourite is made with a good genoese sponge, Spanish sherry, strawberries, homemade custard and well whipped cream, if there are a few toasted silvered almonds sprinkled on top, that's a bonus- fed up woman, via Yahoo Answers.

12. Bird's Strawberry Trifle (I like the fruit in it but not the pears. They can taste gross from a can!) OR Bir'd Chocolate Trifle. It has a base of chocolate mousse, on top of that is chocolate custard then on top of that is whipped cream with chocolate sprinkles. Yummm- Lady Godiva, via Yahoo Answers.

13. Strawberry jelly, sponge not fruit, custard and cream with lots of hundreds and thousands- Jellybean, via Yahoo Answers.

14. Chocolate trifle, yumm yumm! A layer of chocolate mousse, a layer chocolate custard, a layer of normal custard, whipped cream and lots of sprinkles- Michelle J, via Yahoo Answers.

15. Sponge fingers, tinned strawberries, sliced banana, custard and whipped cream. (No jelly)- anne b, via Yahoo Answers.

16. Mandarin oranges, strawberry jelly, custard, and fresh whipped cream with hundreds and thousands on top- jacs, via Yahoo Answers.

17. I like strawberry trifle with all three- MinJacp, via Yahoo Answers.

18. All of those three with sherry too yum yum- Get this baby outta me, via Yahoo Answers.

19. Fresh fruit & fresh cream. Wow!- URBAN SOUL, via Yahoo Answers.

20. Sainsbury's Strawberry Trifle is great- Bludnut, via Yahoo Answers.

Food porn at it's best

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