Nothing’s better on a cool winter afternoon than a snack that keeps you warm with a reminder of summer fruit and a sweet, slight hit of alcohol. One such delicacy is the familiar British dessert, the trifle. Often served as a lighter alternative to its heavier cousin, the Christmas pudding, it closely resembles, but should not to be confused with ‘fools’, a chilled mix of pureed fruits and sugar.

Known by many names like “tipsy cake”, “tipsy squire” or “punchbowl cakes”, these light, flavorful concoctions are a crowd pleaser. Many households used to take pride in the manner that they served their trifle, which was in an elegant cut glass bowl. These individual bowls served to highlight the visual appeal of the layered dessert, It’s funny, then, to consider that its common name, “trifle”, comes from the old French term “trufle”, which usually pertains to something of little consequence.

Traditionally, a proper English trifle is made by placing layers of cake soaked lightly (though interpretations of “lightly” may vary) in some sort of alcohol such as brandy, port or sherry, a thick custard, jellies or jams, and cream. Recently, though, the trifle has evolved into something that includes all sorts of flavors, including those made by soaking the cake layer (usually a hearty sponge cake) in jelly or gelatin, resulting in a uniquely textured layer of jelly/cake after it sets. There are even non-alcoholic versions made with fruit juice instead of the traditional sweet sherry.

Indeed, this holiday delight is almost ridiculously easy to make at home. Because it lends itself to such variations in technique and ingredients, it is one of the most versatile things you can whip up. A trifle can consist of anything you have lying about at the moment, and could be the perfect way to use up the last of leftover sponge cake batter, or a cake that didn’t turn out quite as perfect as you had hoped.

First, simply place a layer of cake or its equivalent into the bottom of a glass bowl and lightly soak through with your beverage of choice. Some people say that the cake keeps its texture better when pre-dipped beforehand, but this author believes that this is only a matter of preference for texture. It does, however, help to pack this layer in densely, to have a good base for the rest of the dessert (and to better hold the booze in).

After setting up the base, you simply build upon it layer by layer. There doesn’t seem to be any hard and fast rule as to the proportions in this dessert, but do remember to top it off with a good measure of whipped cream when you come to the top of the bowl.

Be inventive, play with the ingredients and find a version you can call your own. Use pound cake, angel food cake or even soft, crumbled cookies to fill in for the traditional sponge cake, or douse the cake layers with a flavored liqueur instead of the regular port. You could also make mini-layers of nuts, candied or/and fresh fruits, and even sweets to add texture and flavor to the dessert. Some people even find that instant pudding, no matter how unglamorous it may sound, makes a perfect, easy-to-prepare substitute for the homemade custard.

The trifle – a holiday treat that has truly embodied the spirit of individuality and celebration.