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
Rice pudding dessert. There are many different variants of this dessert but the basis is the same: cold rice porridge (the dinner variant) is mixed with whipped cream and sweetened. In Sweden, it is sometimes mixed with oranges and is then called "apelsinris". "Risalamande" (Danish, after French "riz à l'amande", rice with almonds) is cold risengrød with whipped cream, vanilla, and chopped almond, often served with hot or chilled cherry (or strawberry) sauce. In Norway, the dessert is called "riskrem" and sometimes served with red sauce (usually made from strawberries or raspberries). Rice cream dessert is called "ris à la Malta" in