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 tragacanth to stabilize whipped cream; a few include whipped egg whites. Various other substances, including gelatin and diphosphate (E450), are used in commercial stabilizers. Whipped cream may also be made in a whipping siphon, typically using nitrous oxide as the gas, as carbon dioxide tends to give a sour taste ("cf." soda syphon). The siphon may have replaceable cartridges or be sold as a pre-pressurized retail package. The gas dissolves in the butterfat under pressure, and when the pressure is released, produces bubbles and thus whipped cream. Whipped cream, often sweetened and aromatised, was popular in the 16th century, with