As per an online encyclopedia, the earliest known use of the name trifle was for a thick cream flavoured with sugar, ginger and rosewater, the recipe was published in England, in 1596. In this recipe -simplified to be quick and easy to do- I substitute the sponge with a ready made Italian cream sponge cake found at any grocery store.
Ingredients for 12 persons: 1 Packet x 12 portions of Italian strawberry sponge cake Strawberry Jam 1 can (200g) of Berry fruit salad, drained, and juice reserved 200 g Mulberry 200 g Strawberry 100 g Blackberry 10 tbsp Brandy, or Cognac For the custard 6 Egg yolks 50 Sugar 2 tsp Cornflour 600 ml Milk Topping 300 ml Whipping cream, whipped 50 g Flaked almonds, toasted 8 Strawberries Spread the sponge with strawberry jam and use to line the bottom of a shallow (30cm) glass serving dish. Arrange the Berries (Mulberry, Strawberry, Blackberry) and the berries preserved fruit salad on top. Mix the Brandy with the preserved salad juice, pour over the sponges, then press down firmly to give an even surface. For the custard, mix together the egg yolks, sugar and cornflour. Heat the milk in a pan until almost boiling then pour it on to the egg yolks, mix well then return to the pan. Heat gently, stirring until thickened. Allow to cool, then whisk for a few moments until light, then pour over the trifle. Allow to set completely then top with the whipped cream and decorate with toasted almonds and halved strawberries. Chill well before serving.