Across the country, tables will be groaning under the pleasurable weight of alcoholic sponge, fruit, jelly, custard and cream. A merrier dessert than would be hard to find. It might have originated in England sometime in the 16th century, but these days the trifle is surely a bonafide Aussie citizen. So much has the classic recipe been trifled with, it's basically morphed into a brand-new dessert. The 'strifle' perhaps?
Summer called and it wants to dunk its cares into a trifle. We've got your covered!
Shaking up this traditional English dessert are flavours from Turkey and Australia - say goodbye to Grandma's recipe. Source: Alan Benson
Serve this dish in individual glass jars to complete your trifle rebellion. Source: Angie Mosier/Andrews McMeel Publishing
Pavlova-style trifle decoration adds to the festive feel. Source: John Laurie
There is a flavour surprise in every mouthful. Source: Alan Benson
Layer on the cream! Source: Warndu Mai (Good Food)
Only a little lavender is needed to flavour this French take on the dessert classic. Source: Ottolenghi
Bright and rosy and packing a boozy punch. Source: Donna Hay: Fast, Fresh, Simple
Cumquat ricotta balances a generous hit of coffee and marsala. Source: Matthew Evans
Dive straight into chocolate chiffon cake layered with whipped cream and raspberry sauce, garnished with crunchy coconut toffee. Source: Lyndey Milan's Baking Secrets
Pineapple, coconut and mint make one fresh and fruity breakfast dessert. Source: Pineapple and coconut trifles with lemon myrtle (Outback Gourmet)
Every summer fruit you love makes its way into this show-stopper trifle. Source: The Great Australian Cookbook
When raspberry, coconut and marshmallow meet the jam sponge roll and ridiculous amounts of cream. Source: Bake Australia Great by Katherine Sabbath
This is definitely not your run-of-the-mill trifle! Source: John Laurie
Pack these trifles into screw-top jars so they're perfectly portable. Surf's up! Source: Tropical Gourmet
