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Dessert

Cream Trifle

A layered dessert of wine, lemon, cream, biscuits, custard, and macaroons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Cream Trifle

Ingredients

Directions

Make the cream

  1. In a shallow dish, combine the white wine, lemon peel, cream, and powdered sugar.

  2. Whisk the mixture together and remove the froth as it rises.

Assemble the trifle

  1. In a glass dish, layer the sponge biscuits, ratafias, and macaroons that have been steeped in wine.

  2. Pour boiled custard over the layered biscuits.

  3. Top the entire dish with the whisked cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. Lemon + biscuittop 12% of all pairs
    Smell alikestrong
    Cooked together697 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Lemon + winetop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  5. White wine + winetop 14% of all pairs
    Smell alikemoderate
    Cooked together14 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream
Whisked into a light, airy topping that gives the trifle its rich body.
Sponge biscuits
Absorb the custard and wine, forming the soft structure of the layers.
Macaroons
Steeped in wine, they soften and add almond flavour and moisture to the layers.
Powdered sugar
Dissolves into the cream, adding sweetness and helping it whisk smoothly.
White wine
Adds acidity and aroma, and softens the biscuits and macaroons.

The step that matters

Whisking the cream mixture and removing the froth. Whisking incorporates air so the cream thickens into a light foam, and skimming the froth as it rises keeps the topping smooth and stops it from being spongy or uneven.

Swap the lemon

How well each one fits the dish's main ingredients (white wine, sugar, cream, biscuit, wine):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits about as well
  4. Lemonthe original

Fit is the average pairing score against white wine, sugar, cream, biscuit, wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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