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A Trifle

A Trifle

Staff Chefs

Old Sturbridge Village, www.osv.org, Sturbridge, MA


  • ¼ lb. Loaf sugar, powdered
  • 1 quart cream
  • 1 pint rich baked custard
  • 1 glass noyau*
  • 1 pound cake sliced


Mix the cream and sugar with a glass of noyau, and beat it with a whisk of rods, until it stands alone. When the custard is cold, pour it into the glass bowl upon the cakes and when the cream is ready, fill up the bowl with it, heaping it high in the middle.

If you choose, you can put in between the custard and the frothed cream, a layer of fruit jelly, or small fruit preserved.