Reminiscing about banoffee pie reminded us of another favorite British dessert: the trifle. These can be made from just about any combination of ripe fruit, sponge cake, custard, and whipped cream. Layered into clear glass dishes, these desserts are as pretty to look at as they are good to eat.
These are a perfect make-ahead dessert for a summer dinner party because they actually improve with a few hours of sitting. The custard mingles with the fresh fruit slices while the cake absorbs their juices. Everything comes together in a perfect harmony of flavors and textures.
1. Apricot-Cherry Trifle from Epicurious - Not only does this combination of fruits appeal to us, but we love the idea of serving the trifle in individual glasses.
2. Raspberry, White Chocolate, and Almond Trifle from Bon Appétit - Sure, who can’t use a little chocolate in their trifle?
3. Apple Flapjack Trifle from BBC Good Food - Pretty sure this is an excuse to have trifle for breakfast. Not that we’re going to argue.
4. Blackberry Peach Trifle from Martha Stewart - These fruits look - and taste - so good together.
5. Pistachio Rhubarb Trifle from Gourmet - If we can get our hands on some late-season rhubarb, this is definitely what we’ll be making.
What are your favorite trifle combinations?
Related: Old-School Desserts: Ice Box Cakes at Fine Cooking
(Images: Ann Stratton/Epicurious, Pornchai Mittongtare/Bon Appetit, BBC Good Food, Martha Stewart, and David Loftus/Gourmet)
How to Bake a Potato: Three Easy Methods
How To Cook Tender, Chewy Wheat Berries on the Stovetop
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Straw Mat from The ...
Must-See Small Cool Homes: Week Two
Beth's Romantic & Retro Residence
These look and sound lovely, but I must say, every time I have been served trifle, I have found it dreadful. Why? Is there some secret to trifle-making that if neglected results in a sticky glass of over-sweet glop? Cause really, how can fruit, cake, and whipped cream go wrong? Any veteran trifle chefs have tips?
First make certain you have done all the prep work first;
-Pound cake, angelfood, etc. sliced or cubed, check
-Custard, pudding, yogurt, check
-Fruit prepared, sliced, cut, macerated, check
-Jam, preserves, chocolate melted, check
-Slightly sweetened whipped cream if desired, check
The secret is in "everything coming" together, not too sweet, not too boozey, not thrown together haphazardly, no one flavor overpowering or dominated another. Think in terms of strawberry short cake or boston cream pie as layering flavors and elements. They are both simple, yet delicious, no fussed over ingredients. Make certain that the amount in each layer is evenly distributed and save the whipped cream for the top.
And don't combine it until you are ready to serve it, otherwise the cake gets soggy. You can easily use slightly stale cake for this.
Trifle with broken Skor/Daim bar pieces is good too. :)