One popular trifle variant has the sponge soaked in jelly when the trifle is made, which sets when refrigerated. The cake and jelly bind together and produce a pleasant texture if made in the correct proportions. Originally, a jelly, often containing fresh or preserved fruit, would have been presented separately next to the trifle 'proper'; which could be made with stiff custard and cream and delivered on the presentation plate directly from a large mould and then often elaborately decorated with sweetened and flavoured piped cream, and carefully arranged pieces of glacé fruit and angelica in a neat and regimented fashion in the Georgian and Victorian styles.