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
Albanian cuisine tradition. The fruit preserve is made by cooking the juice of the fruit or the fruit itself, which usually grow in Albania, with sugar. It is served to many dishes as a side dish. Zupa is a popular dessert and assembled by alternating layers of cookies or sponge cake with pastry cream. Another similar dessert is an Albanian custard dessert called krem karamele very similar to crème brûlée. This dessert is made with milk, cream, egg yolks, sugar, vanilla and flavored with orange or lemon zest and cinnamon. Various kinds of hallvë are prepared across the country with some of