The word “trifle” comes from the old French term “trufle” and literally means something whimsical. A proper English trifle is made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream. Many puddings evolved as a way of using up leftovers, and trifle originated as a way to use stale cake.

 

Peach Parfaits

Makes 6 individual servings

4-5 peaches, peeled and sliced, or 20 oz. frozen or canned peaches

2 Tbsp brown sugar

1/4 cup white sugar

2 Tbsp all-purpose flour

2 tsp grated lemon zest

1/4 tsp salt

1/3 cup lemon juice

1 cup boiling water

2 egg yolks

2 Tbsp butter

1 (10.75 oz) prepared loaf pound cake or angel food cake, cubed

Crumb topping (recipe follows)

Garnish: 1 cup sweetened whipped cream

Directions: 

4. In each parfait glass, make a layer of cake cubes, about 1/2 cup. Top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices and a tablespoon of crumb topping. Repeat the layers. Top with 1 tablespoon each of the lemon sauce and the crumb topping. Refrigerate for at least an hour to chill thoroughly. Top each parfait with a dollop of whipped cream before serving.

Adapted from allrecies.com

Fancy Berry Trifle

Makes 4 servings

1 pint blueberries

1 pint strawberries, hulled and sliced

2 pint raspberries

1 lemon, juiced

1/4 cup sugar

1 1/2 tsp cornstarch

 

Lemon Pudding:

1 quart whipping cream

1 Tbsp sugar

1/2 tsp vanilla extract

1 (11-ounce) jar lemon curd

1 store-bought pound cake, sliced 1/2-inch thick

Directions: 

1. Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.

2. Combine the berries, sugar, cornstarch, and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools. 

3. In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Fold in the rest of the cream. 

4. To assemble, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces to fit. Soak the cake with a layer of berries and their juices. Continue, making 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.