Elements of a Trifle

• A traditional English trifle is made up of layers of cake, liqueurs, fruit, custard and cream -- often repeated several times and topped with anything from fresh fruit to crumbled cookies. The flexibility comes in the types of cake, liqueurs and fruits you wish to use. While some argue that proper English trifles have a specific formula, ladyfingers -- similar to what the British call trifle sponge -- have always been one of several traditional options for the cake layer. In some recipes, you may see them referred to as sponge fingers, boudoir biscuits or by their Italian name, Savoiardi.

Using Ladyfingers in a Trifle

• While the type of cake or cookie you choose for the cake layer is up to you, remember that this layer does serve a purpose -- to be the base of the trifle and to absorb the liqueur that usually follows. Ladyfingers are a good choice as they absorb liquid readily without breaking down completely. In addition to providing a spongey base, some recipes call for lining the trifle dish with ladyfingers arranged vertically, which lends both stability and a decorative touch, like a picket fence made of cookies. Extra ladyfingers can be crumbled and sprinkled on top of the finished trifle.

Tips and Suggestions

• While ladyfingers are resilient enough to stand up to a good soaking with spirits, drizzle the liqueur over them slowly so you don't pour in more than they can absorb -- which would result in a soggy base. If in doubt, thicker slices of day-old sponge cake or pound cake would be a sturdier alternative. For recipes that call for splitting the ladyfingers and spreading them with preserves, consider instead using the jam to adhere two whole ladyfingers back to back, rather than splitting them, to save yourself time and trouble.

Alternative Cookies and Cakes

• If you can't find ladyfingers -- and you aren't up for making your own -- you have many options if you're willing to stray from tradition. Gingerbread, almond cake, even brownies make a decadent substitute. If you're using quick breads or cake, slice it and lay it out to dry and slightly harden overnight to make it sturdier while allowing it to absorb more liquid. Just as macaroons are another traditional choice, other cookies would work as well -- think biscotti or amaretti cookies, or even crispy chocolate chip cookies. Whatever you choose, keep in mind that it should be able to absorb liqueur or the juices from the fruit layers without completely disintegrating.