Friday, December 2, 2011


I am very proud to have British blood (Viking too, as England was invaded by the Danes and under the Danelaw for more than a century) running through my veins and therefore I have a strong attraction for the culture of my ancestors, hence if you are no stranger to my writings you must already know that I am an ardent and passionate defender of the cuisine of my country of origin as I believe that English food is highly underrated and still gets an undeserved as well as unfair bad rap (read this article)...
"There is no such thing as bad food/cuisine, only lousy cooks using low-grade ingredients and crappy recipes!"
- Rosa Mayland, 2011

"She did not so much cook as assassinate food."
- Storm Jameson (1891-1986)
I am totally certain that people's negative vision and quasi-xenophobic stereotyping of this astounding island's unique specialities comes from the fact that they haven't yet tasted the real deal and have only eaten unfortunate dishes that were very badly prepared by untalented and clueless "cooks". When you come across disgusting chew, remember that you must never blame the cooking customs of a country, but rather the one who has created such abominable grub. Therefore, it is unjust to judge the gastronomy of a place when you haven't fed on the right fares.
Believe it or not, in the past, Great Britain was avant-gardish and its culinary legacy used to have a good reputation, but regretfully certain recent events in history have damaged it considerably. For all those of you who smirk when they hear that and doubt this affirmation, it has to be said that ancient hearty, humble, scrumptious and more recent colonially-tinted British food has, in its time, inspired the rest of the world for many years. Did you know that the Anglo-Saxons developed meat and savoury herb stewing techniques before the practice became common in the rest of Europe, that the Norman conquest introduced exotic spices during the Middle Ages and that the British Empire facilitated a knowledge of India's elaborate kitchen traditions of pungent, penetrating spices and herbs? I'm pretty sure not. Well, that is a detail all haters and foulmouthed criticizers must be conscious of before they start bringing Brit cooking down in flames and spreading false propaganda.

"There is much deliciousness in the British Isles; you just have to find it..."
- Fergus Hendersen

In days of yore, the peninsula was influenced by foreign invaders like the Vikings (from Scandinavia, but especially from Danemark), the Romans (from Italy) and even the Franco-Normans (from France) who all brought with them a melting pot of ingredients and foods to the English table, and imported new cooking methods and ideas.

Thanks to the French asilants, medieval English cookery abunded with recipes containing exotic seasonings such as saffron, mace, nutmeg, pepper, ginger and sugar. Many traditional recipes are still made nowadays and this heritage can be found in many contemporary treats such as "Christmas Pudding", "Christmas Cake", "Hot Cross Buns", "Mince Pies", etc... Then, with the colonization of far-away regions of the globe by the Empire tea was imported from India and British citizens started getting obssessed by curries, condiments and spicy sauces which are now an integral part of the rich and impressive food culture of England. In addition, immigrant workers have massively contributed to expanding this land's culinary horizon. Open-mindedness, assimilation and intergration has always been part of this nation's characteristics and that is why the term "fusion" is not alien to its folks.

Unfortunately, much harm was inflicted on English gastronomy throughout the Industrial Revolution, WWI, WWII and poor economic eras (1970's especially).
During the 18th and 19th century, nobody had time to spend time in the kitchen and Britain was in the forefront of canned foods as well as other mechanical preservation methods. From 1914 until early into the 1950’s, little food was left for private consumption (rationing of meat, sugar, butter and eggs). As a result, the decline of quality produces and meals became flagrant. Sadly, it is then that Great Britain acquired its status as gastronomic joke worldwide.

"British food has not traditionally been regarded as one of the world's great cuisines, and yet Stilton cheese, Scottish raspberries, Goosnargh duck and Welsh lamb are internationally renowned and celebrated. And then there are all those dishes and recipes that inspire passionately loyaltly among the initiated: Whitby lemon buns and banoffi pie, for example; pan haggerty and Hendersen's relish. All are as integral of the country's landscape as green fields, rolling hills and rocky costaline."
- Andrew Webb, "Food Britannia"
Although England's period of culinary disgrace lasted long, the joke is finally starting to get forgotten. One can now witness an extraordinary comeback in popularity of British food and the world cannot stop speaking about the archipelago's magnificent regional produces, fine dishes, awesome chefs and renowned restaurants/gastropubs. This change of situation brings me happiness because I wish that more folks out there will be able to get initiated to the proper stuff and discover as well as appreciate what I have been treasuring all my life. Light has definitely to be made on this important part of England's patrimony. My dream is that others learn to enjoy and respect it as much as I do...

You've got to understand that I have been literally brought up on the finest English specialities (made by expert hands too) and everything that ever graced my plate has been a real feast for my taste buds and a total enchantment. My grandparents, their friends and my mother have never deceived me when it comes to being terrific home chefs and introducing me to Britain's best recipes. This is the reason why I cannot accept that certain mean and uneducated individuals continue to spread false rumors about a gastronomy they don't grasp/understand at all and have not experienced correctly (just because it is your opinion and you don't like certain dishes, doesn't mean that they are horrible or make a generality)!

So, today, I wish to share with you my personal recipe for "Trifle" as this  old-fashioned delight deserves all your attention, especially if it is put together with a lot of loving care and without speeding up steps or forgetting that quality must always rule in the kitchen.

This sweet course is very popular at the moment and it is not rare to see excellent recipes for it in overseas magazines or on international blogs. Most of the time I find them interesting and mouthwatering, but I must admit that I often feel a little frustrated as most of them are too simplistic, a pale copy and lazy interpretation of the original. Besides, it is still not rare to watch a TV programm ("Come Dine with Me" on Channel 4) and see somebody shamelessly offering their chokingly disgusting and terrifyingly industrial 1970 version of that classic (low-grade store-bought cake, custard from a can or a packet, additive-laden jelly, Spanish greenhouse-grown strawberries and whipped cream from a tube). A true disgrace!

For those who have not the slightest idea regarding what a "Trifle is, then here's a short explaination. The origin of the name can be traced back to 1596 and it refers to a sweet course - very similar to a "Fool" - made with thick cream flavored with sugar, ginger and rosewater. It is only sixty years later that milk was added and the custard was poured over alcohol-soaked leftover bread. From then on, it hasn't stopped evolving in order to become the pudding we are all accustomed to seeing these days. And contrarily to common belief, the inclusion of gelatin is not a recent variation. In reality, the earliest known recipe to include jelly dates from 1747.

Despite being quite a straight-forward interpretation of the original recipe, my "Deluxe Traditional English Trifle" is nonetheless a personal creation and is quirkier and more versatile than the typical layered pud served by your granny. Mine has no trace of that repulsively wobbly mass (I adore homemade jelly, but find it not to be a must in "Trifle" since it adds nothing much to it and generally is not liked by most munchers), abominable factory-made custard or
of any fertilizer-boosted fruits, the pound cake has been baked by myself (you could also use "Ladyfingers" or "Sponge Cake"), it is spiked with Port rather than Sherry, can be adapted to all seasons and contains some extra lemon juice as well as zest for more freshness, sharpness and piquantness. And finally, but not lastly, each of its components are homemade from scratch, so it is a top-notch delicacy. It is so refreshing, fruity, smooth, regressive, exquisite and addictive that I have converted my 100% Swiss boyfriend into a trifle-aholic like me...

Trifle 8 warmer CHOSEN bis
~ Deluxe Traditional English Trifle ~
Recipe by Rosa Mayland, November 2011.

Ingredients For The "Cakes":

85g (3oz) Unsalted butter, at room temperature
85g (3oz) Castor sugar
2 Eggs (~ 63g)
1 Tsp Pure vanilla extract
125g (4.5oz) All-purpose flour
1 Tsp Baking powder
1/4 Fine sea salt
3 Tbs Whole milk 
Ingredients For The "Pastry Cream":
2 1/4 Cups (540ml) Whole milk
1/3 Tsp Fine sea salt
4 Tbs Cornstarch
1/2 Cup (110g) Castor sugar
2 Big eggs (~ 70g)
1 1/2 Tsp Pure vanilla extract
4 Tbs Unsalted butter, cut in small cubes
Ingredients For "Assembling The Trifle":
2 1/4 - 1/2 Cups (810 - 900g) Fruit compote (see comments)
2 Lemond (organic)
1 Tbs Light brown sugar
Red Port, to taste
1 Cup (250ml) Double cream (35%), whipped
1/2 Cup (90g) Matchstick almonds, toasted

Trifle 1 3 bis

Method For The "Cakes":
1. Preheat the oven to 180° C (350° F), then grease two 3x6 inches rectangular cake tins and
line the bases with baking paper.
2. Mix together the sifted flour, baking powder and salt. Set aside.
3. Cream the butter and sugar together in a bowl until pale, light and fluffy.
4. Add the eggs, one at a time, beating the mixture well between each addition and a tablespoon of the flour with the last egg to prevent the mixture from curdling and separating. Then, mix in the vanilla extract.
5. Incorporate the flour mixture by gently folding it in the egg mixture and add enough milk to obtain a batter that falls reluctantly from the spoon.
6. Spoon the mixture into the prepared tins, level the top and bake for 30-35 minutes or until golden and a skewer inserted in the centre of each cake comes out clean.
7. Let cool in the pan for ten minutes before turning out on to a wire rack and leaving to cool completely.
Method For The "Pastry Cream":
1. Put the milk and salt in a pan, bring to a light boil.
2. In a large mixing bowl, whisk together the sugar, cornstarch, eggs and vanilla extract until smooth, fluffy and light in color.
3. While constantly whisking, slowly pour the milk into the egg mixture.
4. Return the whole to the saucepan.
5. Over medium heat and while whisking non-stop, cook until you get a thick consistency (just bring to a slight boil).
6. Remove from heat and pour into a bowl. Let cool for 10 minutes and then incorporate the butter, a little at a time, until the pastry cream is smooth and shiny .
7. Cover the surface with clingplastic, directly touching the cream. Let cool completely before placing in the refrigerator.

Trifle 3 1 bis

Method For "Assembling The Trifle":
1. Cut the cake into slices (0.5 - 0.8mm/0.2 - 0.3 inches) and whisk the pastry cream until smooth again. Set aside.
2. Zest both lemons and juice them, then mix the zest as well as juice together with the brown sugar. Set aside.
3. Put 1/3 of the cake in the bottom of the bowl. Pour 1/3 of the lemon juice mixture on to it and do the same with the Port.
4. Spread 1/3 of the compote over the cake, then spread 1/3 of the pastry cream over it.
5. Repeat steps 3 and 4 two more times and then top with the whipped cream.
6. Put into the fridge to chill.
7. Before serving, sprinkle with the toasted almonds.

Of course, I am quite aware that the fruit sauce I used is not in season anymore, but be reassured, mine came from the stock I have in my freezer. It can easily be replaced by the puree of your choice (cranberry, apple, pear, orange, chestnut, etc…).
The cake can be made up to two days in advance and kept tightly wrapped in clingfilm or frozen for up to 3 months.
The pastry cream as well as the compote can also be made ahead and kept in the fridge for up to 5 days.
I recommend that you chill the trifle for at least 4 hours (overnight is even better) before serving as then the flavors can fully develop.
Keep the trifle in the refrigerator for up to 2 days.

Serving suggestions:
Serve for dessert with a good cup of strong coffee, a glass of liquor or sweet wine.


Trifle 11 reworked copy cooler bis

~ Trifle Anglais Traditionnel Revisité ~
Recette Par Rosa Mayland Novembre 2011.

Ingrédients Pour Le "Gâteau":
85g de Beurre non-salé, à température ambiante
85g de Sucre cristallisé
1 CC d'Extrait de vanille pure
2 Oeufs (~ 63g)
125g de Farine
1 CC de Poudre à pâte/lever
1/4 de Sel de mer fin
3 CS de Lait entier
Ingrédients Pour La "Crème pâtissière":
540ml de Lait entier
1/3 CC de Sel de mer fin
4 CS de Maïzena (fécule de maïs)
110g de Sucre cristallisé
2 Gros oeufs (~ 70g)
1 1/2 CC d'Extrait de vanille pure
60g de Beurre non-salé, coupé en petits cubes
Ingrédients Pour "Assembler le Trifle":
810-900g de Compote de fruits (voir commentaires)
2 Citrons (bio)
1 CS de Sucre brun clair
Porto rouge, selon au goût
250ml de crème double, fouettée
90g d'Amandes allumettes, torréfiées

Trifle 2 4 bis

Méthode Pour le «gâteau»:
1. Préchauffer le four à 180 ° C (350 ° F), puis beurrer 2 moules à cake rectangulaires de 8x15cm et recouvrir les fonds de papier sulfurisé.
2. Mélanger ensemble la farine tamisée, la poudre à pâte et le sel. Réserver.
3. Dans un bol moyen, battre le beurre et le sucre en pommade (le mélange doit être pâle et léger).
4. Ajouter les oeufs, un à un, en les incorporant complétement après chaque ajout. Ajouter une cuillère à soupe de farine avec le dernier œuf afin d'éviter que le mélange se sépare, puis incorporer l'estrait de vanille.
5. Incorporer la farine en pliant délicatement et ajouter assez de lait afin d'obtenir une pâte qui tombe de la cuillère (mais qui n'est pas liquide - telle une pâte à gâteau ordinaire).
6. Répartir la pâte également dans les moules, lisser et cuire cuire pendant 30-35 minutes ou jusqu'à ce que les gâteaux soient dorés et que la lame d'un couteau insérée en leur centre en ressorte propre.
7. Laisser refroidir dans les moules pendant dix minutes avant de démouler. Laisser refroidir sur un grille.
Méthode pour la "Crème pâtissière":
1. Mettre le lait et le sel dans une casserole, porter à ébullition (tout juste).
2. Dans un grand bol, battre ensemble le sucre, la fécule, les oeufs et la vanille jusqu'à ce le mélange soit pâle et mousseux.
3. Tout en fouettant constamment, verser lentement le lait dans le mélange (tempérage).
4. Verser l'ensemble dans la casserole.
5. À feu moyen et en fouettant en continu, faire cuire jusqu'à obtention une consistance épaisse, lisse et crémeuse.
6. Après ébullition, retirer du feu et versez dans un bol. Laisser refroidir pendant 10 minutes puis incorporer le beurre, un peu à la fois, jusqu'à ce que la crème pâtissière soit lisse et brillante.
7. Couvrir la surface avec du film plastique (toucher directement la crème pâtissière). Laisser refroidir complètement avant de placer dans le réfrigérateur.

Trifle 10 warmer bis

Méthode Pour "Assembler Le Trifle":
1. Couper les gâteaux en tranches de 0.6-0.8mm et fouetter la crème pâtissière jusqu'à obtention d'une consistance lisse. Mettre de côté.
2. Prélever le zeste des deux citrons et les presser, puis mélanger le zeste et le jus avec le sucre brun. Mettre de côté.
3. Mettre 1/3 des tranches dans le fond du bol. Mouiller avec 1/3 du jus de citron et de faire la même chose avec le porto.
4. Étaler 1/3 de la compote sur les tranches de cake, puis étaler 1/3 de la crème pâtissière sur cette dernière.
5. Répétez les étapes 3 et 4 encore deux fois, puis décorer le dessus du trifle avec la crème fouettée.
6. Mettre au réfrigérateur.
7. Avant de servir, saupoudrer avec les amandes.


Les prunes ne sont plus de saison (j'avais préparé cette recette lorsqu'ils était encore de saison), mais vous pouvez remplacer cette compote par la compote de votre choix (pommes, poires, cranberries, orange, châtaignes, etc...).
Les gâteaux peuvent être faits 2 jours à l'avance et enveloppés dans un film plastique ou congelés (maximum 3 mois).
La crème pâtissière ainsi que la compote peuvent également être préparées à l'avance et conservées au réfrigérateur pendant 5 jours maximum.
Je vous recommande de réfrigérer le trifle pendant au moins 4 heures (c'est encore meilleur après une nuit au réfrigérateur) avant de servir car de cette manière les saveurs peuvent se développer complètement.
Conserver pas plus de 2 jours au frigo.

Idées de présentation:
Servir pour le dessert avec une bonne tasse de café, un verre de liqueur ou de vin liquoureux.

Trifle 5 2 bis


  1. Yummy! This might be the dessert in the Christmas menu, as I plan to cook traditional English dishes this year. :)

  2. WOw what photos Rosa. The colours are so beautiful. how do you do it!

  3. On of the earliest non-Greek desserts I can remember was trifle. Mom got the recipe from Liverpool ladies she used to work with. Still one of my faves!

  4. What a beautiful trifle Rosa! I love the colors. That pink in between the layers really pops out!

    (The photograph of the leaf is stunning)

  5. Thanks for reviving the trifle in such a beautiful way! It is a masterpiece! Go England, go Rosa!

  6. gorgeous Trifle, beautiful layers and lovely color! And love the picture of those landscapes.

  7. Au programme bientôt pour gâter mes troupes; c'est trop beau!

    Et que dire des photos... magnifiques!

  8. super appétissant ! on sent que ça doit être tout moelleux et léger ... vite ! une cuillère !

  9. la présentation est top et c'est super appétissant.
    Ici, on appelle cela des bagatelles et on les présente dans des "verrines" géantes ( genre saladier de verre sur pied).
    Superbe Rosa :)

  10. ISABELLE: Merci! Oui, en Angleterre c'est aussi servi dans un saladier sur pied géant ou dans un bol. J'ai juste préféré présenter une tranche que le pouding entier dans le saladier... ;-P

  11. That looks like a slice of ehaven! I can totally imagine the taste, melting in my mouth and soft . Such a pretty colour too...

  12. Très joli dessert qui me donne bien envie de l'essayer... sans porto dont je ne suis pas fan, avec un petit jus de fruit à la place... Et bravo pour tes photos Rosa, elles sont superbes !

  13. J'adore ce trifle que nous appelons bagatelle! Il a l'air vraiment très bon et tes photos sont vraiment superbes!

  14. This looks so the perfect slice...Excellent clicks:)

  15. Tout simplement magnifique, et inhabituel. Quelles belles lumiere d'automne dans tes photos aussi. Ne t'inquiete pas, nous aussi on l'aime la cuisine anglaise :)

  16. I have to confess that I am one of those people who doesn't have a strong opinion of English cuisine, but I also confess that I haven't spent enough time there nor have I eaten in elegant places, it was on the cheap side.

    In a way I feel the same about Italian food in the States, it is prepared by people who have never tasted it so they don't know how to cook it so it is always mediocre.

    I always wanted to make trifle, but somehow I always end up thinking it is too time consuming. I will have to give it a try.

    Lovely photos, and so yummy!

  17. Awesome photography and that slice tempts me to the core.Love the colors!

  18. Quelles belles photos!

    And the trifle is exceptionally perfect:)

  19. Beautifully written, Rosa. I just love when you dig deep into your heritage and share the treasures of British food.

    I have never assembled Trifle as you describe and I am delighted to know the "proper" way.

    Thank you so much for taking the time to enlighten us. By sharing your personal recipe it makes it even more special.

    Your Trifle looks enchanting:)

  20. Exquisite! I am mesmerized and craving to taste it!


  21. I totally agree: English cuisine is underrated. Whenever I try to cook an English recipe it turns out amazingly good. This trifle looks fabulous and your photos are as always inredible.
    Wonderful, fascinating post.

  22. this is just supremely moist and decadent, rosa! gorgeous treat!

  23. Ah, the English: Charles Dickens and Jane Austen, BBC comedies and their traditional desserts like Trifle... yours is stunning and so festive! I would so love to make this... gorgeous!

  24. Aaah ... A lovely traditional English dessert out here...
    Beautiful clicks ... !!

  25. Très joli billet !! La lumière est exceptionnelle :)

  26. Rosa, this is fabulous!

    Now I have to decide if to make a traditional English Mince Pie or Traditional English Trifle for dessert for a holiday lunch I am hosting in a couple of weeks.

    You are one awesome lady!

  27. Rosa your trifle is more than perfect,I am drooling on that slice ...awesome!
    Great job dear and your pics truly speaking I meditate on them!
    Thanks for sharing all shades of beauty!

  28. I've never seen an English Triffle. I am so tempted to serve this for Christmas this year. Thanks :)

  29. Looks decadent Rosa. Save me a slice will you :)

  30. What a beautiful, beautiful trifle. Puts the version I grew up with to total shame

  31. I have only encountered the puddle of boozy pudding served over soggy cake... I love reading the history of this enduring dessert and your version sounds exquisite. Gorgeous photos too!

  32. Ce dessert est une belle invitation à la gourmandise. Bisous et bon WE.

  33. I wish they put LIKE/LOVE buttons on blogspots! Très bien, Rosa!

  34. Très beau et bon dessert et des photos magnifiques !!! j'aime rester un moment, longtemps sur ton blog, on y est bien Rosa !
    Bon weekend et à bientôt...

  35. Quoi ? Un triffle anglais avec une vraie crème pâtissière maison et pas de la Birdy ??? Impossible ! lol ! Bon, je plaisante, tu me connais !
    Très belle assiette, Rosa, très belle photo gourmande à souhait !

  36. Wow what a great post! Your photos are stunning and I enjoyed the historical info. Even england was build by immigrants. Cultures exchanged knowledge and composed new wounders.

    Rosa I want to give you the Liebster Award. I am only a new reader to your blog but I enjoy your style the whole package of you and your blog. The liebster blog stands for inspiration and motivation, which is impossible without friends. =)

  37. That looks divine! Only wish trifles were more popular on our side of the pond.

  38. Such a passionate and interesting post! I have had some memorable meals in England, both in restaurants and at private homes and that was decades ago. My most memorable dessert was trifle, and I remember the young English lady who produced it so proudly; heavenly and you delivered a perfect classic English trifle as I knew you would

  39. The lime blossom together with the trifle is a terrific fotografic idea ! liebe Grüsse, Robert

  40. Quel joli millefeuille et bien gourmand, je rentrerais volontiers dans l'écran pour en grignoter un morceau
    Je te souhaite une bonne soirée

  41. Delightful classic triffle. Yum!

  42. ROSA!! That cake is absolutely stunning. Beautiful layers and colors. I want a slice right now...pretty please?? :) :)

  43. Mmmm - loving this version! In South Africa in the 1970s and 1980s when I was growing up we were bombarded with come really crap versions of trifle, so it fell out of favour with me. I do, however, love a Black Forest trifle - a novel presentation of the ingredients usually found in Black Forest cake"

  44. This slice is just perfect, and the photos....amazing!

  45. magnifiquement gourmand ...waowwww! bisous

  46. Absolutely beautiful, I haven't had trifle in years. British food unfortunately had/has a bad reputation, its a pity because there are so many nice dishes.

  47. Your posts are always so lovely, but this may be one of your loveliest. I promise I will make an authentic trifle this season.

  48. Your trifle definitely caught my attention... simply divine.
    I love the colors of Autumn in your photos. Gorgeous :D

  49. Rosa, you're a great champion of Britsh food. I too love trifle and will be making several this Christmas. Yours looks truly divine.

  50. Nice reading about the history..and your pictures are breathtaking!..

  51. Lovely looking trifle slice Rosa! And the nature pics juxtapose so well with them!

  52. Thr triffle look's yummy !!!
    The scenery look's peaceful
    The write was great and
    The photography was really gorgeous. Nice work really raise the bar for use to come out with a pieace of work..syabas!!!!

  53. Rosa, good for you for sticking up for your heritage and British cooking. The Brits get such a bad rap in the food world and we all need to be educated about all the treasures being missed.

  54. Ghosh!! This is absolutely divine & heavenly!!! Brilliant, stunning clicks Rosa ;)
    Prathima Rao
    Prats Corner

  55. Ton billet redore grandement le blason de la cuisine anglaise. Et je dévore des yeux le trifle !

  56. As always beautiful and delicious trifle slice shot and scenic photography is stunning!!! It made me want to walk in that road with beautiful trees...

  57. Such a gorgeous looking trifle - one of the best looking trifles I have seen! I use a chunky strawberry jam in mine byt seriously, I think fruit compotes would add so much of flavour and freshness to the trifle.

  58. English trifle is a tradition is our house for Christmas Eve dinner. The fruit compote would be so delicious! Thanks for the trifle recipe and the history of food in England.

  59. What gorgeous photos, Rosa! The trifle is absolutely lovely. Those colors! I don't think I've ever seen a trifle sliced like that. Delicious!

  60. this is the first time I stop by here, what i can say is your's blog and all the pictures are stunning!! No doubt I will follow you, every where :)
    To bad I'm not speak france so i didn't know how to bake this lovely cake.


  61. what a delicious sounding (and looking!) recipe! Im going to grab a coffee and read more, so glad i found your blog :) Belle

  62. Looks so tasty! It sounds pretty straight forward, maybe just maybe I could make it and it won't look like a mess! (As my cakes usually do)

  63. It's absolutely gorgeous and inviting. I don't think anybody could bad-mouth English cuisine after laying eyes on this. Now, if only I try a bite ;) YUM!

  64. º°♥❤ Olá, amiga!
    ❤ Imagens maravilhosas... a receita é tudo de bom... fico imaginando o sabor dessa delícia.
    º°❤ Beijinhos.
    ♥❤ Brasil.

  65. mmmm...the trifle looks so delish !! love the pictures of the leaves too...they tell a story ;-)

  66. Wonderful post, plus the trifle looks delicious. You are quite the artist.

  67. Olala! tes photos Rosa!! c'est beau!!

  68. Although I'm British, I'd never thought of myself as Viking and even though I grew up eating trifle every Christmas (and still do), I've never seen one quite like this. So pretty and delicate Rosa. Totally agree with you about the tiresome cliché of bad British food; I get it constantly in Germany which is like a joke because traditional German food is really similiar; meat, potatoes etc. Thanks for showing the good side :-)

  69. salut rosa
    de mémoire on servait le triffle à la cuillère? mais le tien et je l'avoue irrésistible !!pierre

  70. I'm always fascinated with your photos! Trifle is one of my favorite desserts, and yours is fantastic!

  71. viking blood, too? cool! your trifle looks delicious.

  72. Grâce à cet article, j'apprends que trifle est masculin et qu'il ressemble plus à un gâteau. J'ai toujours pensé qu'il s'agissait d'une couche de cake imbibé d'alcool, d'une couche de fruits et d'une grande couche de crème pâtissière superposés dans un énorme bol. Bref, un truc excellent mais impossible à partager avec un couteau.
    Une chose est sûre, je prendrais bien un bout du tien.
    Bien à toi

  73. I'm speechless, so I'll just stare at the pictures ;)

  74. VERO:

    Merci! En fait, c'est pas un gâteau, mais plutôt un diplomate (le mien était dans un bol, mais je l'ai délicatement coupé au couteau afin qu'il soit plus photogénique - généralement je sers le mien à la cuillère car c'est impossible de faire autrement). Au lieu de faire qu'une série de couches, j'ai choisi de répéter l'opération afin que ça soit plus joli et moins un gros blob qui s'éventre lorsqu'on le sert... ;-)

  75. Absolutely gorgeous pictures for wonderfully festive dessert! I love the countryside pics too.

  76. Loved reading this post, Rosa! We have more in common than I knew, as I also have English and Viking blood (along with Scottish, actually) from my mom's side (and Russian from my dad's). I wish we lived closer so we could sit down and have a proper chat! And your trifle is gorgeous!

  77. Loved reading all the info, and the trifle is just so gorgeous!

  78. FAITH: Thanks! Me too. It is funny, because I also have Russian blood running through my veins... I'd love to be your neighbor.

  79. your photo are fantastic..when i look's seems to be in this place! Complimenti
    un bacio

  80. That's a beautiful trifle! The colors of the layers look so great. I wish I could have a taste. Beautiful photos too!

  81. Now, that's a trifle not to be trifled with -- but to be taken very seriously. LOL Sorry, I couldn't resist. ;)

  82. I've not really tried trifles yet, but this simply looks delish! Maybe it's something I can start making...

  83. Oh, c'est bon les trifles! Je n'en ai pas mangé depuis des lustres, car je suis intolérante au gluten et au lait et mes enfants aux oeufs, de plus, donc c'est tout de même bien complexe à faire "sans" tous ces ingrédients. Mais je me souviens très bien de mon plaisir à en manger, "avant". J'ai le souvenir notamment d'un diplomate mangé du temps où Pierre Hermé dirigeait la pâtisserie chez Fauchon, oh la la...
    Bon dimanche Rosa :)

  84. Merci pour la version française, c'est sublime et tes photos : irresistibles !

  85. Vieux souvenirs de celui de Marks & Spencer :)
    Superbe revisite et magnfiques photos, merci Rosa,

  86. Just gorgeous post, Rosa! My grandmother made a a similar version of your traditional trifle (except with a clean-out-the-liquor-cabinet fruit compote that made a single slice a delicious danger). She made it at New Years every year by request.

    Thank you for a happy trip down memory lane and a sound defense of English food. Also, your photography is spectacular!

  87. As you said, it's all in the execution! I, too, am an anglophile when it comes to food (don't forget the much maligned fruitcake or Christmas pudding.) In the right hands, these dishes can be lovely, and trifle! a festive and comparatively light holiday dessert if there ever was one.

  88. Ohh I want this! I really, really want this. Heavenly!!

  89. Oooo, when you mentioned you were also making a trifle at the same time as me.. I could not have imagined it to be sooo delicious and gorgeous! I want some of that now!

  90. Il est magique ce triffle et tes photos le magnifient encore. Dis-donc je ne sais pas si l'herbe est plus verte chez le voisin, mais ça donnerait presque envie d'être une vache pour goûter à la tienne.

  91. Oh wow, how vibrant and delish. My favorite posted recipe of the day.

  92. Wow Rosa, now that's what I call a trifle!!! When I grew up we often had trifle at family parties, but honestly, it was a horrible mix of store bought cakes and custard and jelly, and to be quite honest I hated it and I've never had trifle since. BUT your trifle looks amazing, and so delicious! In fact, you made my mouth water looking at that photo, which I never thought would happen over a trifle. Thanks for sharing!

  93. Not me, I am a big fan of English food too, and the good ol' English fish & chips is just unbeatable!
    Love this trifle; it just looks so beautiful sitting there on the plate...what an awesome combo of flavors and colors :D

  94. Oh my! This makes my heart go pitter patter! Love love! It looks absolutely gorgeous!

  95. Just came across your blog and what a wonderfully inspiring and delicious post to land upon! It's been an absolute pleasure reading this post, and I wholeheartedly agree with you on trying the "real deal" before judging a country's cuisine! As a South African, I am fiercely proud of our own heritage and huge variety of traditional dishes, and I think your ode to the English trifle is spectacular!

  96. Il est splendide et donne vraiment vraiment envie !!!

  97. Hi Rosa,
    Your trifle looks so scrumptious and delightful and your pictures are always a fresh breath of air for the day or even the week!!

  98. I don't know what I love more, photos or the trifle...they are amazing!

  99. During the war era food was overcooked, the meat especially had to be. This mentality came over the pond with my own mom who overcooked everything. As time marched on she moved over to cooking vegetables al dente to retain nutrients. Trifle is a classic that reminds me of home!

  100. I love your “English” theme with your post, and I do believe that Britain produces some of the best food in the world.
    I love Trifle and yours looks really delicious! Every single layer of it is something that I know I would love. It looks great!

  101. What a great post Rosa! I agree wholeheartedly!

  102. Girl you sure are lucky to have that heritage and to be able to bake like this. Stunning trifle :)

  103. Rosa I love trifle and yours look georgeous and the pictures beauty:)

  104. Beautiful and delicious. I love the photographs of the leaves and nature too. Lovely!!

  105. Ce trifle est tout ce qu'il y a de plus appétissant, tes photos sont superbes ! De plus c'est très appréciable d'avoir la recette en français :)
    Bises, bonne soirée à toi !

  106. Yum, for sure! I love trifle and yours looks magnificent. It has to be delicious. Your photos are gorgeous as always!

  107. Love trifle and made it once using chocolate and it was out of this world. What an awesome explanation - i am 100% viking :)

  108. So so yummy. Trifle is one of my English preferred dessert, but yours is a must.

  109. Rosa your truffle is amazing!! love the flavors and texture, pretty pics!!

  110. Rosa, this is THE most beautiful trifle I have ever seen. :-) And your photos capture it stunningly. :-)

  111. I swear Rosa I could easily lick that screen right now. Man that looks so good. Came out perfect!

  112. I love free standing trifles and yours is stunning! I have a HUGE trifle bowl, only used once, which is a shame since I love it so much. I think I'd like to nix the bowl and make yours, though! Gorgeous shots of everything as always!

  113. LISA: Thank you so much! In fact, you don't have to ditch your trifle bowl, as I made mine in a bowl... ;-P Cheers.

  114. You are totally right: there is nothing wrong with English food per se, it is actually traditionally adventurous, a combination I find exciting. There is much wrong with some British chefs - or rather, food makers - nowadays, although I feel things are improving.

    Trifle is a glorious dessert. I love your luxury interpretation.

  115. looks delicious!

  116. Birbirinden güzel fotoğraflar ve sunumlar..
    Bloğuna bayıldıııııım.

  117. vraiment très très joli et gourmand

    bonne soirée gourmande


  118. Wow, Rosa, this is just stunning! Love the colors and combination of flavors! :)

  119. This is simply beautiful! I came back for a second peek. :)

  120. The cake and the scenery is equally gorgeous!

  121. I am totally speechless....
    Not only this looks absolutely delicious but your photography is totally gorgeous...
    I love it.....
    Beautiful Deliciousness!!!!

  122. You made me miss Switzerland more than I already do! :(
    Your trifle looks delicious... and your photography take me there!

  123. Goodness that is the most elegant trifle I've ever seen!

  124. I love trifles and this one looks exquisite!

  125. what a dessert. amazing. just the type of sweet treat I die for, so moist and creamy. and your pictures... WOW! thank you for stopping by.

  126. Wow. Do you know we even have a trifle bowl (a wedding gift) and I have never made one? This perhaps should inaugurate it!

  127. This is the most amazing trifle I have ever seen. Well done!

  128. That is one of the most gorgeous trifle I've ever came across -- and coupled with scenic photos!! Wow :D

  129. Incredible post. Well done Rosa. Such an Ode to English cuisine. A well thought well written post. I will never look at trifle the same way again!! Just gorgeous!

  130. The photography for your blog is seriously nothing short of stunning. I get mesmerized by them each time! Btw, thanks for this handy recipe. So perfect for the holiday seasons! Hope you're having a great one in your part of the world. Take care, Rosa!

  131. this is so lovely! whenever i visit england i always buy the little pots of trifle pudding from the grocery store. the cream is the best part :)

  132. Avec ce merveilleux gâteau, tu gates nos yeux autant que nos papilles ! Bonne semaine, bises

  133. Pas de doute un dessert délicieux et surtout élégant avec tous ses étages gourmands...

  134. The first we heard/read about trifle was from the British author, Enid Blyton's book and it was an impossibly exotic dish [ among others like 'tongue'?!!!]; just realized that this was the first picture of the dish that came to me! :-D Beautiful.

  135. I am amazed at how beautiful your blog is:) Have a good day:)

  136. It looks so good! :) Can't wait to make it!

  137. Quelle élégante présentation pour un trifle ! Magnifique. ET vraiment "deluxe" !
    re-bises et à bientôt, Rosa

  138. my gosh! the texture looks so fabulous that i can feel i can touch it almost and taste it. Beautiful colors.

  139. What a beautiful dessert - perfect for the holidays!

  140. What a beautiful post, Rose. Happy New Year and many blessings in 2012

  141. The cake is absolutely beautiful. I love trifle! Perfect dessert.

  142. Absolutely wonderful super-sweet-thooth trifle, Rosa! looks like a layer cake, so fresh and tender.

    Take care!

  143. Coucou ♥

    J'avais besoin de changer d'air et d'idées, alors je suis venue me poser chez toi avec ma tasse de thé :) j'ai fait ma curieuse en allant farfouiller dans le placard à archives ! Oops ;)

    Et je ne regrette pas parce que j'avais raté quelques jolies choses comme ce trifle dont je t'ai chipé le lien et une photo (sublime comme toujours)pour l'inclure dans mes jolis desserts des fêtes à paraitre en décembre sur le blog.

    J'espère que tu ne m'en voudras pas de ne pas avoir demandé la permission avant ^^

    Je te fais tout plein de bisous papillons et de câlins du cœur ♥

  144. This look lovely, but it is a cake and trifle is not a cake.

  145. ANONYMOUS: Thanks very much! It is a trifle and not a cake... I'm English after all. ;-)

  146. What type of Port do you use in your trifle?

    1. Hello Rachel!
      I generally use Sandeman Port when I bake (or cook).