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
Fruit whip cherry, fig, pineapple, or rhubarb. Fruit whips are normally made by whipping the egg white then mixing in the puréed and sweetened fruit pulp. Some modern recipes call for using a blender. Fruit whip Fruit whips are desserts made from puréed fruit and whipped egg whites. They are usually uncooked, but some variants are cooked; they may be served plain, or with a sauce of fruit juice, custard, or cream, and possibly over a sponge cake or ladyfingers. The uncooked variants are similar to mousse, while the cooked variants are similar to soufflé. There are also variants using whole eggs,