Trifle: Difference between revisions
m wikt |
Summarising and correcting sentence |
||
| Line 3: | Line 3: | ||
{{cleanup|date=January 2010}} |
{{cleanup|date=January 2010}} |
||
[[Image:Trifle.jpg|thumb|Right|300px|Trifle]] |
[[Image:Trifle.jpg|thumb|Right|300px|Trifle]] |
||
[[Image:Trifle made in Derby, England IMG 5098.jpg|thumb|Left|300px|A trifle made in Derby, England |
[[Image:Trifle made in Derby, England IMG 5098.jpg|thumb|Left|300px|A trifle made in Derby, England.]] |
||
[[Image:Puddingsbhm.jpg|thumb|200px|Illustrations from [[Mrs Beeton|Isabella Beeton's]] [[Mrs Beeton's Book of Household Management|Book of Household Management]], 1861]] |
[[Image:Puddingsbhm.jpg|thumb|200px|Illustrations from [[Mrs Beeton|Isabella Beeton's]] [[Mrs Beeton's Book of Household Management|Book of Household Management]], 1861]] |
||
Revision as of 19:06, 20 April 2010
 |
A trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or, more recently, gelatin, and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top.
The earliest known use of the name trifle was for a thick cream flavoured with sugar, ginger and rosewater, the recipe for which was published in 1596 in a book called "The good huswife's Jewell". It wasn't until sixty years later when milk was added and the custard was poured over alcohol soaked bread.[1]
Some trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. Non-alcoholic versions may use sweet juices instead, as the liquid is necessary to moisten the cake layers.
One popular trifle variant has the sponge soaked in jelly (liquid-gelatin dessert) when the trifle is made, which sets when refrigerated. The egg and jelly bind together and produce a pleasant texture if made in the correct proportions.
Traditional trifles did not contain jelly [1]. The Scots have a similar dish to trifle, Tipsy Laird, made with Drambuie or whisky.[2]
A trifle is often used for decoration as well as taste, incorporating the bright, layered colours of the fruit, jelly, egg custard, and the contrast of the cream.
Trifles are often served at Christmas time, sometimes as a lighter alternative to the much denser Christmas pudding.
A Creole trifle (also sometimes known as a 'Russian cake') is a different but related dessert item consisting of pieces of a variety of cakes mixed together and packed firmly, moistened with alcohol (commonly red wine or rum) and a sweet syrup or fruit juice, and chilled. The resulting cake contains a variety of colour and flavour. Bakeries in New Orleans have been known to produce such cakes out of their leftover or imperfect baked goods.[citation needed] In France, a dessert similar to trifle is known as diplomate Template:Fr icon which explains the production of such trifle-like in New Orleans. In Italy, a dessert similar to trifle is known as zuppa inglese, meaning English Soup.
References
- ^ "Trifle History". What's The Recipe Blog. Retrieved 2009-02-28.
- ^ Maw Broon (2007). Maw Broon's Cookbook. Waverley Books; (18 Oct 2007) ISBN 1902407458, p111
External links
- Traditional Trifle recipe by Delia Smith
- Berry Trifle recipe at SimpleFoodie.com
- Lemon trifle recipe