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
Whipped cream lunch at the Hameau de Chantilly—but did not say what exactly it was, or call it Chantilly cream. The names "crème Chantilly", "crème de Chantilly", "crème à la Chantilly", or "crème fouettée à la Chantilly" only become common in the 19th century. In 1806, the first edition of Viard's "Cuisinier Impérial" mentions neither "whipped" nor "Chantilly" cream, but the 1820 edition mentions both. The name "Chantilly" was probably used because the château had become a symbol of refined food. Imitations of whipped cream, often sold under the name whipped topping or squirty cream, are commercially available. They may be used