Trifle Trifle Trifle in English cuisine is a dessert made with fruit, a thin layer of sponge fingers soaked in sherry or another fortified wine, and custard. It can be topped with whipped cream. 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 contents of a trifle are highly variable; many varieties exist, some forgoing fruit entirely and instead using other ingredients such as chocolate, coffee or vanilla. The name trifle was used for a dessert like a fruit fool in the sixteenth century; by the
Snow cream Snow cream Snow cream can be one of two distinct desserts. Whipped cream, with or without flavorings, was known as "snow cream" or "milk snow" ("neve di latte, neige de lait") until the 17th century. There are English and continental European recipes dating to the late 15th or early 16th century, where it can be found in a Dutch recipe collection. It has been suggested that "snow" may be even older than that. The common ingredients for early recipes are cream, rosewater and sugar, whipped until stiff. Other flavouring agents, e.g., cloves or ginger, are also known from various recipes.