Trifle isn't the trendiest of desserts. Layers of wobbly custard and chewable, OAP-friendly fruit puree just aren't as cool as the macarons and zany monster shakes all the kids are all eating nowadays.But trifle does have one thing going for it: booze. There aren't many dessert dishes that manage to mix fresh fruit and hard spirits without veering into jelly shot territory.
And if you follow the advice of Lily Jones, owner of badass London bakery Lily Vanilli, your trifle will have a lot of other things going for it, too. Her recipe features a crunchy oat-based crumble and fresh berry coulis made with seasonal fruits, alongside the requisite custard (with fresh egg yolks, not the Bird's packet stuff) and, of course, sherry.Best of all, Lily practically endorses a shaky handed approach to alcohol measures: "Don't feel bound to the exact quantities of each element but tweak it to suit you."You hear that, Nan? It might be time to open the emergency bottle of Bristol Cream, trifle is trendy after all.