|Margarita's International Recipes|
What's great about trifle, a dessert that clearly comes from England, is that it's very easy to prepare and that you can make infinite varieties of it. I tried to stick pretty closely to the recipe for this one, so that it would be similar to what colonials ate, but I didn't want to make the required Naples biscuits (similar to lady fingers) or Savoy cake. Instead I used a store-bought angel cake. Feel free to use whatever cake you have at hand.
I did make a Colonial-style custard and topped it with the wine whipped cream the recipe called for. The cream was "interesting", it had a subtle white-grape-juice flavor to it, but when my kids tasted it, they definitely found it to have an alcoholic flavor (aka "yucky").
The whole thing went well together - my 7-year-old thought this trifle (the one I made for her had regular vanilla whipping cream) was the most delicious thing she'd ever tasted. I thought it was just OK.
Adapted from The Compleat American Housewife 1776