English Trifles Are Perfectly Delicious and Easy Desserts for the Holidays
This dessert tradition was a favorite of Queen Elizabeth, and we love it just as much.
Trifles have been gracing dessert tables in England since the 16th century, when they were made with custard and fruit. In the 18th century, cooks began layering cookies in their trifles, and the dessert became a favorite of the British, especially Queen Elizabeth. These days, people all over love a trifle. We appreciate the ease of these desserts and stash thin slices of cake — or cake scraps — between layers of custard, whipped cream, fruit, caramel sauce, or even Girl Scout cookies. No matter what combination you use, everything comes together for a dessert that stands out for its stunning looks and flavor. Here are some of our favorites to try.
Cornmeal Cake Trifle with Sabayon and Candied Kumquats
A feat of technique and flavor, this stunning collaboration between pastry chef Kelly Fields and baking legend Claudia Fleming has many delicious components, most of which can be made ahead. It features layers of crumbly cornmeal cake and fresh and candied citrus float on billowy drifts of barely boozy Prosecco sabayon, topped with sweet, crisp peaks of toasted Italian meringue
Black Sesame Banana Cake Trifle
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
This striking black-and-white layered dessert from chef Brandon Jew of Mister Jiu’s in San Francisco calls for ingredients like sesame seeds and sago (a starch from palm trees) that are traditionally used in Chinese sweets. They are used along with rich and nutty tahini, toasted coconut flakes, and tender cake for an elegant riff on banana pudding.
Caramel Pear Cheesecake Trifle
Made with fresh Bartlett pears, this decadent cheesecake trifle is perfect for parties because it can be prepared a day ahead and serves a crowd. The fleur de sel caramel sauce is flavored with vanilla, taking it over the top.
Sour Cherry Cheesecake Trifle with Black Pepper and Saba
Pastry chef Pichet Ong’s riff on a proper British trifle retains the classic form while reinventing the components. Cheesecake stands in for egg custard; pound cake replaces ladyfingers. Rather than sherry, Ong’s trifle uses saba, a syrup made from cooking down grape must, which has a flavor similar to balsamic vinegar.
Mixed Fruit Trifle
Chicago chef Grant Achatz's multilayered, monumental dessert-in-a-glass illustrates what a sweetly old-fashioned trifle can look like in expert hands. He uses pastry cream, berries, cake, lemon curd, and whipped cream for a striking presentation that stands out on any dessert buffet.
Gingerbread and White Chocolate Mousse Trifle
This trifle is three desserts in one: mousse, gingerbread, and caramel. Layered together, they take classic holiday flavors to a new level. We love that the pomegranate juice in the caramel gives it a fruity, tart kick. Decorate the top of the trifle with pomegranate seeds and candied ginger for a hit of color and texture.
Chocolate Cookie Crunch Trifle
Any kind of cookie works as a layer in this decadent and super-chocolaty trifle from Washington, D.C., pastry chef Tiffany MacIsaac. Go for something flavored like Thin Mints or Nutter Butters, or a simple shortbread cookie. The chocolatey pudding matches nicely with any option.
Italian Trifle with Marsala Syrup
In Italy, Fabio Trabocchi makes this dessert with Alchermes, a bright-red cinnamon-scented liqueur rarely seen in the States. The Sicilian fortified wine Marsala is a good substitute; it has a subtler color but a similar spiced flavor, perfect for drenching squares of soft sponge cake layered with vanilla-infused pastry cream.
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