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
Compote served at the beginning of the last course of a feast (or sometimes the second of three courses), often accompanied by a creamy potage. During the Renaissance, it was served chilled at the end of dinner. Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe. In modern French, the term refers to usually unsweetened fruit purée without fruit chunks, such as applesauce. The dessert may be topped with whipped cream, cinnamon, or vanilla sugar. The syrup may be made with wine, as in one early