Nostalgia for trifle has led to a “sudden resurgence” in sales of the classic British dessert, said The Times. Made with layers of “sherry-soaked sponge, fruit, custard, whipped cream and jelly”, the traditional pudding is even popping up on the menus of fancy restaurants.
The origins of the dish go back to the late Tudor period but the cake base layer was only added to the recipe in the mid-18th century. Today, the dessert is no longer “just a festive centrepiece” but instead the “ultimate nostalgic crowd-pleaser” embraced “all-year-round”, Charmaine Katz, chef tutor at Waitrose said in The Times. Its popularity comes down to how “versatile” the dessert is: recipes can be either “quick and easy” or “dramatic and technical”.
Chefs are finding ways to put innovative spins on the traditional dish. At Restaurant Roots in Bournemouth, for example, the “bitter chocolate millionaire’s trifle” is “laced with Rémy Martin cognac”. Nowhere is “seemingly too posh for a trifle” as five-star hotels and restaurants, including The Ritz, have found their own “twists for a modern palate”.
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Want to try making one yourself? Nigella Lawson’s showstopping “Anglo-Italian” trifle recipe is a “delightful summer pudding” perfect for “garden gatherings”, said WalesOnline. The recipe calls for soaking trifle sponges in limoncello then layering – the “shiny black of the berries” and “soft whiteness of the mascarpone”, topped with the “golden toastiness of the almonds” making it look ”beautiful”.
For a “gloriously pink” version, try Georgina Hayden’s “twist on the traditional Greek dessert ekmek” on the BBC. Swap sponges for “crisp, buttery kataifi” as your base, then drizzle over rhubarb syrup and top with custard and whipped cream.
A good trifle, however you make or eat it, is a “self-indulgent concoction” that will have you “sink into a pleasurable, full-sated stupor”, said Rowan Pelling in The Telegraph. “It’s the food stuff of hedonists: innocent-looking, nostalgic, yet laden with booze, not to be underestimated or (forgive me) trifled with. Edible heaven.”
