Fresh and fruity, this tropical trifle is perfect for summer. There are so many lovely layers of fruity flavor. The orange cake isn't too sweet and pairs well with the pudding and fruit mixture.

A fruit trifle is best assembled just before serving, especially the top layer of fruit and whipped topping. However, you can make it the day you serve it and keep it chilled for a few hours.

What’s magical about this concoction is that the heat from the fresh-from-the-oven shepherd’s pie helps the layers of the trifle meld together, softening the cakey ladyfingers at warp speed.

However, the trifle recipes we know today were first seen in the mid-18th century. Traditionally, trifles are layered by starting with a base of pound cake, sponge cake or sponge fingers, then fresh ...

Sweet clementines, marmalade and orange liqueur bring a fresh take on the classic trifle. With homemade sponge ... following the contour of the fruit. Then slice each clementine across the middle ...

For those special times, such as to go with the Christmas Pudding ot trifle replace half of the milk with single cream. Use a vanilla pod for the vanilla flavouring if you prefer. Simply split the ...

Nothing says old-school dessert like trifle. From a beautiful berry version to a lemon and chocolate twist, these recipes are ideal for special occasions – or ordinary mid-week evenings.

This trifle is inspired by my great-aunt Annie, who would always bring out her perfect traditional trifle on special occasions. She used cream fresh from ... then fruit and sponge and continue ...