trifle
[ TRI-fuhl ]
Originally from England, this dessert consists of
SPONGE CAKE or
LADYFINGERS doused with spirits (usually
sherry), covered with jam and custard, topped with whipped cream and garnished with candied or fresh fruit, nuts or grated chocolate. Trifle is refrigerated for several hours before serving.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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