The trifle, a dessert often characterized by its sherry-soaked sponge fingers, fruit, jelly, custard, and generous topping of whipped cream, is experiencing a notable comeback. Once a staple at family celebrations in the 1970s, this calorific creation had, in recent decades, largely fallen out of fashion, perceived as too creamy, old-fashioned, or rich, and replaced by trendier desserts.
However, trifles are now reappearing on the menus of upscale establishments. The Connaught in Mayfair offers a trifle with sherry jelly, vanilla Chantilly cream, and strawberry sorbet for £22, while Simpson's in the Strand features a version for £13.75. The Ritz's signature vanilla trifle, a perennial favorite among diners, is priced at £25.25.
Chefs are putting their own spins on the classic dessert. John Williams, head chef at The Ritz, emphasizes the beauty of the trifle's simplicity, noting how layers of flavor and texture are created. However, his own recipe involves making components like raspberry consommé, jelly, vanilla custard, sponge, and vanilla Chantilly cream from scratch. Other restaurants are experimenting with unique flavor combinations, such as watermelon and fennel, bitter chocolate with cognac, peach panna cotta, or apple crumble.
Seasonal variations are also appearing, with fig trifles in winter and strawberry and pistachio versions in summer. Autumn offerings might include blackberries and plums. This culinary revival extends to supermarkets as well. Waitrose has reported a double increase in sales for its strawberry trifle compared to the previous year, and chocolate trifles have seen nearly a 40 percent rise in sales. Even sales of sponge fingers have reportedly