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Trifle
CourseDessert
Place of originEngland
Main ingredientsVariable: sponge biscuit (ladyfinger), sherry, custard, fruit, whipped cream
  • Cookbook: Trifle
  •   Media: Trifle

Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of ladyfingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that ascending order in a glass dish.[1] The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub.

The name trifle was used for a dessert like a fruit fool in the sixteenth century; by the eighteenth century, Hannah Glasse records a recognisably modern trifle, with the inclusion of a gelatin jelly.

History

[edit]
Illustrations from Isabella Beeton's Book of Household Management, 1861

Trifle appeared in cookery books in the sixteenth century.[2] The earliest use of the name trifle was in a recipe for a thick cream flavoured with sugar, ginger and rosewater, in Thomas Dawson's 1585 book of English cookery The Good Huswifes Jewell.[3][4] This flavoured thick cream was cooked 'gently like a custard, and was grand enough to be presented in a silver bowl.[4] These earlier trifles, it is claimed, 'derived from the flavoured almond milk of medieval times'.[4] Early trifles were, according to food historian Annie Gray, 'more like fools (puréed fruit mixed with sweetened cream)'.[5] Trifle evolved from these fools, and originally the two names were used interchangeably.[6]

It was not until the 1750s that trifles took the form that many know of today.[2] Two recipes for what now is considered a trifle first appeared in the mid-18th century in England. Both recipes described biscuits soaked in wine layered with custard and covered in a whipped syllabub froth. One was in the 4th edition of Hannah Glasse's The Art of Cookery Made Plain and Easy (1751) and the other was by an unknown author entitled The Whole Duty of a Woman (1751).[1]

Jelly is first recorded as part of a trifle recipe in Hannah Glasse's 'A grand trifle' in her book The Compleat Confectioner (1760). Her recipe instructs the reader to use calves' feet to make a rich calves-foot jelly, and to half fill the dish with this jelly. Biscuits and macaroons are broken into pieces and stuck into the jelly before it sets, 'thick sweet cream' is poured over the jelly and biscuits and the whole is decorated with pieces of calves-foot jelly, raspberry jam and currant jelly cut into pieces, and more macaroons finish the dish.[7]

The Dean's Cream from Cambridge, England was made about the same time as Hannah Glasse's version and was composed of sponge cakes, spread with jam, macaroons and ratafias soaked in sherry, and covered with syllabub. Trifle-like desserts of the eighteenth and early nineteenth centuries include King's Pudding, Easter Pudding, Victoria Pudding or Colchester pudding.[4]

In 1855 Eliza Acton described The Duke's Custard, a mixture of sugared, brandied Morella cherries, covered in custard, edged with Naples biscuits (sponge fingers) or macaroons, which was then finished with solid whipped cream coloured pink with cochineal and 'highly flavoured' with brandy.[4][8]

Layers of a trifle dessert

The English cookery writer Jane Grigson has a trifle in her book on English Food (first published in 1974) and she describes her version, which includes macaroons, Frontignan wine, brandy, eggs, raspberry jam and everlasting syllabub, as "a pudding worth eating, not the mean travesty made with yellow, packaged sponge cakes, poor sherry and powdered custard".[9]

The late 19th century was, according to the food historian Annie Gray, "a sort of heyday" for trifles[5] and by the early 1900s there were, in print, says Gray, "a bewildering number of recipes". There were thirteen in The Encyclopaedia of Practical Cookery: A Complete Dictionary of All Pertaining to the Art of Cookery and Table Service[10] (8 volumes, 1891), from Theodore Francis Garrett, alone.[2] That book is unusual, suggests Gray, in including two savoury versions, one with veal and one with lobster.[2]

In 2022, a trifle was selected to be the Platinum Pudding, to help celebrate the Platinum Jubilee of Queen Elizabeth II.[11] A lemon Swiss roll and amaretti trifle, created by Jemma Melvin from Southport, Merseyside, in the United Kingdom won a competition run by Fortnum & Mason "to create a pudding fit for the Queen".[12][13]

Coronation Trifle was created by Adam Handling for the Coronation of King Charles III in 2023. It is made with parkin, ginger custard and strawberry jelly.[14]

Variations

[edit]

Trifles may contain different sorts of alcohol such as port, punsch, raisin wine or curaçao.[15]

Similar desserts

[edit]

The Scots have a similar dish to the trifle, tipsy laird, made with Drambuie or whisky.[16]

In Italy, a dessert similar to and probably based on trifle is known as zuppa inglese, literally "English soup".[17] Tiramisù is prepared similarly to trifle, but it does not include fruits and the original recipe calls for the savoiardi (ladyfingers) to be dipped in coffee rather than spirits.

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Trifle

View on Grokipedia
from Grokipedia
A trifle is a traditional English composed of multiple layers, typically including or ladyfingers soaked in or another , fresh or preserved fruit, egg-based , and , often assembled in a clear to showcase its colorful strata. This no-bake treat, known for its creamy texture and balanced flavors of sweetness, tartness, and subtle booziness, serves as a festive centerpiece for holidays and gatherings. The origins of trifle trace back to 18th-century Britain, where it evolved as a practical way to repurpose stale cake and other leftovers into an elegant dish, building on earlier 16th-century simple cream and fruit mixtures flavored with sugar, ginger, and rosewater. The name "trifle" derives from the word trufe (or truffle), implying something whimsical or of little consequence, reflecting its initial status as a modest before gaining popularity among the upper classes. By the , trifle had become a staple in , with recipes appearing in cookbooks that emphasized its adaptability for both everyday and celebratory occasions. Key components can vary regionally, but the classic version features a base of alcohol-infused for moisture, a fruit layer (such as strawberries, raspberries, or mandarin oranges) for freshness, a poured for richness, and a generous topping of , sometimes adorned with nuts, almonds, or grated . Alcohol-free adaptations omit the , making it suitable for children or non-drinkers, while modern interpretations incorporate , , or diverse fruits like peaches and blueberries to suit contemporary tastes. Trifle's enduring appeal lies in its versatility and visual allure, influencing similar layered desserts across the , particularly in , , and , where it remains a .

Description

Composition and Ingredients

A traditional English trifle is defined by its distinctive layered structure, typically comprising a base of or ladyfingers soaked in such as , followed by middle layers of fresh or preserved and optionally jelly (), a creamy , and topped with . This arrangement creates a harmonious balance of textures and flavors, with the cake providing a moist foundation, the introducing tartness and freshness, the offering richness, and the cream adding lightness and visual appeal. The primary ingredients include a base, often made from or variants using , eggs, sugar, and , which absorbs the soaking liquid to enhance moisture without becoming soggy. is prepared from eggs, milk or cream, sugar, and , resulting in a thick, velvety layer that binds the components. Fruits such as strawberries, raspberries, or preserved options like are used for their acidity to cut through the richness, while the top layer consists of whipped heavy cream sweetened with sugar for aeration and decoration. Optional additions like ratafia biscuits or toasted almonds contribute crunch and nutty notes for textural contrast. Proportions vary by but generally emphasize balance, with the cake layer forming about one-third of the height to allow absorption, and comprising the middle bulk for flavor depth, and limited to a generous but not overwhelming top to maintain elegance. soaking remains a hallmark of the English tradition, infusing the base with subtle boozy depth. Common allergens in trifle include dairy from the , , and ; eggs in the and ; and from the in the cake and biscuits.

Presentation and Serving

Trifle is traditionally presented in a large, transparent , often footed or set on a , to highlight the vibrant, colorful layers of its components for maximum visual appeal. This design allows the dessert's stratified elements—such as , , , and —to be fully visible, creating a dramatic, showpiece effect that emphasizes its elegance as a centerpiece . The bowl's typical height of 6 to 9 inches accommodates multiple layers while maintaining an impressive profile without overwhelming the table. Garnishes play a key role in enhancing the trifle's aesthetic and textural finish, with the top layer of often adorned with toasted almonds, fresh berries, or shavings for added color and crunch. In some variations, a light dusting of or additional slices provides a simple yet refined touch, ensuring the presentation remains fresh and inviting. These elements not only contribute to the dessert's allure but also balance flavors upon serving. Serving practices focus on practicality and communal enjoyment, with the trifle typically spooned directly from the central at the table to capture all layers in each portion. For contemporary or individual settings, it can be divided into smaller glass dishes or cups, promoting neat distribution at events. The is best served chilled, after refrigerating for at least 2 to 4 hours—or ideally overnight—to allow the flavors to meld and the to set firmly. For storage, cover and refrigerate the assembled trifle for up to 3 days to preserve its texture; freezing is discouraged, as it can cause the cream and to separate upon thawing.

History

Early Origins

The term "trifle" originates from the word trufle, meaning "mockery" or "whim," which entered English in the 14th century to describe something trivial or playful; by the 1590s, it had extended to denote a light , roughly synonymous with a "fool." During the late medieval and periods in (14th to 16th centuries), early cream-based sweets such as "foole"—a simple mixture of puréed fruit folded into sweetened cream—formed the foundational concept for what would become the trifle, with the two terms often used interchangeably. The first printed recipe explicitly titled "Trifle" appeared in 1596 in Thomas Dawson's cookbook The Good Huswife's Jewell, instructing to take a pint of thick cream, season it with sugar, ginger, and rosewater, stir until desired consistency, then serve in a deep cup garnished with ginger slices and sprinkled sugar. These desserts drew from broader European culinary traditions, including custards thickened with eggs or and fools that emphasized whipped or boiled as a base, without the addition of alcohol or structured layers that characterized later versions. In Elizabethan , such confections were prepared using locally available products enhanced with imported spices like ginger, which were costly luxuries signaling status. Served as a simple at banquets and household meals, early trifles catered primarily to the upper and emerging middle classes, who could afford the exotic flavorings amid a period of expanding that introduced new ingredients to English tables. This unassuming treat would later evolve into a more complex, layered in subsequent centuries.

Development in the 18th and 19th Centuries

In the , trifle evolved from a simple cream-based dessert into a more structured layered confection, with significant advancements documented in early cookbooks aimed at middle-class households. Hannah Glasse's The Art of Cookery Made Plain and Easy, first published in 1747, introduced a foundational that incorporated thin slices of as a base, soaked in sack (a sweet similar to ) or brandy to soften and flavor stale remnants, topped with a boiled and . This innovation repurposed everyday baking leftovers, transforming trifle into an economical yet elegant dish suitable for domestic entertaining. By the , trifle's components became more distinct and refined, emphasizing separation of flavors and textures in its assembly. Eliza Acton's Modern Cookery for Private Families (1845) provided a detailed for "An Excellent Trifle," featuring layers of macaroons or ratafias soaked in a mixture of wine and brandy, followed by or fresh fruit to add tartness, and a rich boiled poured separately to prevent sogginess, finished with a topping. Jelly, first introduced in the , became a common addition during the for structural firmness, often set over the fruit layer to create a translucent barrier before the custard, enhancing trifle's visual appeal in glass dishes. Key publications further diversified trifle, shifting it definitively from a rudimentary cream pot to a multi-component showpiece. Isabella Beeton's Mrs Beeton's Book of Household Management (1861) offered several variations, including one with stewed apples for a fruit-forward version and another emphasizing ratafias with brandy for intensified flavor, reflecting the dessert's adaptability to available ingredients. These refinements were influenced by socio-economic factors, such as increased colonial trade bringing affordable , brandy, and exotic fruits like preserved to British tables, alongside the proliferation of middle-class cookbooks that promoted resourceful use of household leftovers to stretch budgets.

Preparation

Traditional Method

The traditional method for preparing an authentic English trifle begins with gathering and preparing the core components, which can be made from scratch or partially sourced ready-made for efficiency. The sponge layer typically uses store-bought fingers or , though a simple sponge can be baked in advance by combining , s, , and , then cooling completely before use. is cooked from scratch to ensure a rich, velvety texture: heat milk gently in a saucepan to a simmer (around 180°F/82°C), egg yolks with and a touch of cornstarch in a bowl until pale and thickened, then temper the eggs by gradually adding the hot milk while whisking continuously to prevent curdling, before returning the mixture to low heat and stirring until it coats the back of a without exceeding 170°F (77°C). is prepared last by beating with a small amount of to soft peaks using a or electric mixer, ensuring it remains light and airy. Assembly occurs in a clear to showcase the layers, starting with the base of cut pieces arranged to cover the bottom. The is soaked with —approximately 1/4 cup (60 ml) poured evenly over the layer to infuse flavor without making it soggy—followed by a layer of fresh or stewed such as raspberries or strawberries, and an optional set jelly made from fruit juice and for added moisture and structure. The cooled is then poured gently over the to create a smooth middle layer, ensuring even coverage. The trifle is covered and chilled in the for at least 4 hours (ideally overnight) to allow the flavors to meld and the structure to set. Before serving, the is dolloped or piped on top, often garnished minimally with flaked almonds or additional for a classic finish. The entire assembly process takes 30 to 45 minutes, excluding preparation and chilling time, making it suitable for home cooks with basic equipment such as a large serving , a heavy-bottomed saucepan for the , a for mixing and tempering, and a for whipping ; no is required if using pre-made components. This method emphasizes balance, with the providing subtle booziness and the chilling step essential for the dessert's signature soft, integrated texture.

Key Techniques

Achieving the ideal texture and flavor balance in a trifle relies on precise control over soaking, custard preparation, and cream whipping, ensuring distinct layers without sogginess or separation. For the soaking step, a balanced approach prevents the cake from becoming mushy while infusing sufficient flavor; experts recommend using up to 2 tablespoons of sherry per cup of cake cubes to maintain structure. For non-alcoholic versions, substitute with fruit juice like orange or raspberry, applying the same measured quantity to preserve the moist yet firm base. Custard stability is crucial for a smooth, lump-free layer that sets properly and integrates without bleeding into adjacent components. Tempering the eggs by gradually whisking hot milk into the mixture raises their temperature slowly, preventing and lumps that would ruin the creamy consistency. After cooking to a thickened state around 170-175°F (77-79°C), cool the completely in an or before layering, as residual heat can melt the cake or jelly below, compromising layer distinction. Whipping the cream requires careful monitoring to achieve airy lightness without overbeating, which leads to butter-like . Start with cold and whip to soft peaks, where volume approximately doubles, then gently fold in using a with broad strokes to incorporate flavor evenly without deflating the structure. This method ensures the cream spreads smoothly over the , contributing to the trifle's signature fluffy crown. Common pitfalls can undermine these efforts, such as over-soaking the cake, which results in a mushy base lacking contrast; counter this by portioning liquid precisely and allowing brief absorption time before adding fruit. Uneven chilling may cause layer separation or unwanted blending, particularly if the assembly isn't refrigerated consistently at 40°F (4°C) or below; to mitigate, chill each layer briefly after addition. For quicker setting of the jelly component, partial freezing in the freezer for 15-20 minutes can accelerate the process without solidifying it fully, but monitor closely to avoid ice crystals.

Variations

Regional Adaptations

In the , trifle adaptations reflect local flavors and spirits, diverging from the English standard by incorporating regional ingredients. In , the Tipsy Laird replaces sherry with whisky to soak the , often layered with fresh raspberries for tartness and topped with whisky-infused . This variation, popular during celebrations, emphasizes the country's whisky heritage and berry abundance. In Ireland, trifle frequently features Guinness-soaked , adding a malty depth to the layers of and cream, as seen in recipes from the that use the in the cake base for a rich, boozy profile. Commonwealth countries have infused trifle with tropical elements suited to their climates. Australian versions commonly substitute traditional fruits with mangoes and passionfruit, creating vibrant layers of diced , passionfruit pulp, and soaked in , often assembled without jelly to maintain stability in humid conditions. In , takes center stage, with slices layered alongside and , sometimes incorporating pavlova-inspired shards for added crunch and a nod to the national . North American adaptations, particularly in the , favor as the base, soaked in bourbon for a caramelized warmth, paired with seasonal fruits like peaches or berries in family-style presentations. These versions are often prepared by omitting the bourbon, making them suitable for broader gatherings while retaining the dense, buttery texture of . Across these regions, adaptations prioritize locally available fruits—such as raspberries in , mangoes in , and kiwifruit in —to enhance freshness and availability. In warmer climates like and the American South, jelly is frequently omitted to prevent melting and ensure a firmer structure during hot weather.

Contemporary Twists

In the early , trifle experienced a revival fueled by culinary television, particularly through shows like , which premiered in 2010 and frequently showcased creative trifle interpretations during dessert weeks, inspiring home bakers to experiment with the dish's layered format. This exposure contributed to increased interest in modernizing the , with episodes highlighting structural innovations and flavor fusions that elevated its appeal beyond traditional holiday settings. Concurrently, adaptations for broader accessibility emerged, including alcohol-free versions suitable for children, achieved by substituting or other spirits with fruit juices or omitting them entirely while preserving the soaked sponge element. Dietary trends have prompted inclusive variations, such as vegan trifles that replace with plant-based alternatives like and aquafaba-based for a whipped topping, layered with fruit and for a light, ethical . Similarly, gluten-free options incorporate almond flour cakes as the base layer, providing a nutty texture and structure without , often combined with fresh berries and stabilized to maintain the classic indulgence. Flavor innovations have pushed boundaries, exemplified by chocolate trifles featuring dense brownie layers drizzled with ganache for a rich, fudgy profile, topped with custard and cream to balance the intensity. Savory-sweet hybrids incorporate cheese-infused creams, such as mascarpone or cream cheese blends, adding a tangy contrast to fruit and cake elements, as seen in cheesecake-inspired trifles that evoke a luxurious, multifaceted taste. Presentation has evolved for contemporary settings, with individual portions assembled in glass jars gaining popularity for their portability and visual appeal at casual gatherings or picnics, allowing precise layering visible through transparent containers. In fine dining, deconstructed trifles appear on plates as artful compositions—separated components like jelly spheres, foam custards, and crumbled arranged for textural contrast and aesthetic precision, transforming the communal bowl into a refined, plated experience.

Cultural Aspects

Significance in British Cuisine

Trifle holds a prominent place as a holiday staple in , particularly during and celebrations, where it serves as an indulgent yet practical to conclude festive meals. Often prepared in large glass bowls to showcase its colorful layers, it complements traditional roasts and puddings, with many families assembling it late on for enjoyment the following day. In Victorian-era feasts, trifle emerged as a lavish centerpiece, reflecting the period's emphasis on opulent table displays with its tiers of soaked sponge, fruit, , and cream, symbolizing abundance and hospitality during holiday gatherings. Historically tied to social hierarchies, trifle transitioned from an upper-class delicacy in 18th-century Britain—featuring expensive imported and that marked it as a for elite dinner parties—to a ubiquitous family by the . The availability of affordable packet mixes for and jelly democratized its preparation, embedding it in working-class homes as a comforting, no-fuss treat that bridged generational traditions without pretension. In British literature, trifle embodies nostalgic domesticity and subtle intrigue, appearing as a symbol of everyday comfort in Agatha Christie's works, such as "The Tuesday Night Club" from The Thirteen Problems (1927), where a trifle provides a crucial clue in solving a murder, underscoring hidden dangers within familiar routines. Efforts to preserve trifle's legacy underscore its status in British culinary heritage, with inclusion in national lists of traditional dishes and high-profile competitions that highlight its enduring appeal. The 2022 Platinum Jubilee Pudding competition, organized by Fortnum & Mason and The Big Feastival, selected a lemon Swiss roll and amaretti trifle variant from over 5,000 entries as the official celebration dessert, reviving interest in its classic form. For the 2023 coronation of King Charles III, chef Adam Handling created a strawberry and ginger trifle as the official dish, further cementing its role in royal events. Annual trifle contests at food festivals, such as those tied to royal events and regional fairs, further champion innovative yet authentic recipes, ensuring its place as a cultural icon.

Global Popularity

Trifle's dissemination beyond Britain occurred primarily through the , with the dessert being introduced to former colonies such as , , and during the colonial period. In these regions, it adapted to local ingredients and tastes, fostering unique fusions that blended traditional layers with indigenous flavors. In the United States, trifle gained particular traction in the Southern states following , where it became a staple at gatherings and potlucks, often layered with regional fruits like peaches or berries. Its popularity among Southern planters dates back to early British settlers in the coastal South, evolving into a beloved indulgence for communal events. By the , trifle recipes frequently appeared in American magazines and cookbooks, solidifying its place in festive traditions. The have seen a resurgence in trifle's global appeal, amplified by platforms sharing innovative recipes and commercial products facilitating home preparation. Pre-made trifle kits, such as those from Bird's, provide convenient mixes for or versions, enabling quick assembly with added and toppings. In the UK, annual trifle sales reached £25 million by 2011, with major retailers like reporting weekly sales of 175,000 units, underscoring its enduring market presence.

Similar Desserts

European Counterparts

Trifle shares structural similarities with several continental European desserts, particularly in their use of layered components and creamy fillings, though each varies in ingredients and preparation. The Italian , originating in the region in the mid-20th century, features ladyfingers (savoiardi) dipped in and , alternated with a mixture of cheese, eggs, and sugar, then dusted with cocoa powder. This no-bake dessert emphasizes a bold coffee flavor and light, airy texture from the whipped elements, differing from trifle's inclusion of fruit, , and sherry-soaked cake. In , the —also known as the —comprises three sheets of crisp layered with vanilla pastry cream (crème pâtissière), often topped with or and sometimes fresh fruit. Developed in the 17th century and refined by chefs like in the 19th, it contrasts sharply with trifle's softer, alcohol-infused and jelly elements, prioritizing the flaky, buttery contrast of the pastry over a soaked base. Spain's is a simpler dessert made from , egg yolks, , and cornstarch, flavored with , , or lemon zest, and typically served chilled in individual portions with a sprinkle of . While sharing trifle's creamy core, remains a single-layer preparation without the multi-tiered assembly of cake, fruit, or that defines the English dish. These desserts collectively highlight a European tradition of creaminess derived from egg-based custards and strategic layering for textural contrast, rooted in 18th-century innovations that elevated simple confections through French culinary influences across the . Trifle's evolution in Britain during this period paralleled developments in and , where custards and soaked elements became staples in elegant, assembled sweets.

Other Layered Desserts

Beyond the traditional trifle, a variety of layered desserts share its core concept of assembling distinct components—such as creams, fruits, cakes, or pastries—in alternating strata for visual and textural appeal, often served chilled or at . These desserts, originating primarily from European culinary traditions, emphasize no-bake or minimally baked assembly to highlight fresh ingredients and elegant presentation. One prominent example is the , a French whose name derives from the word meaning "perfect," reflecting its harmonious layers. Originating in the as a frozen treat made by whipping egg yolks with flavored syrup and cream, then freezing without stirring to create a smooth, dense texture, the modern American parfait evolved in the early into a chilled, multi-layered confection of , fruits, syrups, and sometimes or nuts, served in tall, narrow glasses to showcase the strata. This format mirrors trifle's glass-bowl display and fruit-cream combinations but prioritizes frozen elements for a lighter, scoopable consistency. The charlotte, another French classic dating to the late , is named after Queen Charlotte, wife of , for its apple version. The charlotte russe was created by the French chef in the early 19th century, possibly named in honor of Tsar I. Charlotte russe features ladyfingers or sponge lining a mold, filled with (a light set with ), and often topped with ; variations like apple charlotte enclose baked fruit in buttered bread layers for a warm contrast. Like trifle, it relies on soaking or layering to bind components without baking the assembly, though charlottes are unmolded for a freestanding form rather than served in the dish. Icebox cakes, an American innovation from the 1920s popularized during the for their simplicity and use of pantry staples, directly descend from trifles, charlottes, and Bavarian creams. These no-bake desserts layer thin cookies (such as chocolate wafers) or cake with , , or fruit, then refrigerate to soften the base into a cake-like texture; classic versions include the Famous Chocolate Wafer . Their refrigerated setting and modular layering echo trifle's ease and adaptability, making them enduring favorites for home cooks. Mille-feuille, known in English as the , is a baked counterpart with roots in 17th-century , consisting of three to four layers of thin alternated with pastry cream or , dusted with or iced. Possibly inspired by earlier Hungarian layered pastries like Szegediner , it differs from trifle in its crisp, oven-baked structure but shares the principle of contrasting textures and flavors in visible layers, often cut into rectangular portions for serving.

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  53. https://www.thekitchn.com/ultimate-no-bake-desserts-22932037
  54. https://www.eater.com/2017/12/22/16807994/restaurant-review-dialogue-santa-monica
  55. https://www.telegraph.co.uk/food-and-drink/features/triflewith-without-jelly-one-britains-best-dishes-make/
  56. https://www.irishtimes.com/life-and-style/food-and-drink/paul-howard-why-i-still-love-a-bird-s-trifle-and-other-working-class-food-memories-1.3689429
  57. https://go.gale.com/ps/i.do?id=GALE%257CA646562783&sid=googleScholar&v=2.1&it=r&linkaccess=abs&issn=0307661X&p=AONE&sw=w
  58. https://digitalcommons.usu.edu/context/gradreports/article/2760/viewcontent/_22The_Observation_of_Trifles_22_Culinary_Knowledge_in_Detective_Fiction.pdf
  59. https://www.royal.uk/platinum-pudding-recipe
  60. https://www.bbc.com/travel/article/20230430-adam-handlings-coronation-strawberry-and-ginger-trifle
  61. https://www.nytimes.com/2024/07/26/t-magazine/trifle-dessert-english.html
  62. https://www.food.com/recipe/tipsy-cake-trifle-1950s-456569
  63. https://www.amazon.com/Birds-Trifle-Strawberry-Flavoured-Dessert/dp/B017A0RHOE
  64. https://www.mirror.co.uk/news/uk-news/trifle-makes-comeback-after-years-135929
  65. https://www.seriouseats.com/best-tiramisu-recipe
  66. https://www.seriouseats.com/mille-feuille-recipe-8729243
  67. https://www.cadburydessertscorner.com/articles/the-long-and-layered-story-of-frances-beloved-mille-feuille-and-its-muddled-relationship-with-the-napoleon
  68. https://www.thespruceeats.com/natillas-de-leche-tradicional-recipe-3083593
  69. https://www.foodtimeline.org/foodpuddings.html
  70. https://www.foodtimeline.org/foodfaq1.html
  71. https://www.foodtimeline.org/foodicecream.html
  72. https://whatscookingamerica.net/history/cakes/charlotterusse.htm
  73. https://www.foodtimeline.org/foodcakes.html
  74. https://www.foodtimeline.org/foodpies.html
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