Another Way to Make Trifle

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 + winetop 14% of all pairs
   Smell alikemoderate
   Cooked together14 recipes

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

3. Cream + biscuittop 15% of all pairs
   Smell alikemoderate
   Cooked together1,235 recipes

   Shared aroma: octanal (fat, soap).

4. White wine + creamtop 16% of all pairs
   Smell alikelow
   Cooked together1,760 recipes

   Shared aroma: gamma-decalactone (peach, creamy).

5. Sugar + biscuittop 17% of all pairs
   Smell alikemoderate
   Cooked together1,874 recipes

   Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Thick cream

Whipped into a froth for the top and provides rich, creamy body.

Sponge cake or biscuits

Soaks up the sweet wine to form the moist, tender base layer.

Sweet wine

Soaks into the sponge to add moisture and fruity flavour.

Sugar

Sweetens the cream mixture and helps it hold its whipped froth.

Preserved strawberries or other fruit

Adds sweetness and acidity that cut through the rich cream.

The step that matters