Trifle has been around for centuries and is a classic English dessert. It consists of layers of cake, usually soaked with alcohol such as sherry (you may also use fruit juice for the family-friendly version), fruit, custard and cream. There are many variations, but here is our family’s passed down to me by my own English mum. It would make an easy spring-time dessert when you don’t feel like turning on the oven. It would also make a beautiful addition to your Easter buffet. We’ve always used ladyfingers for the cake component (the soft ones found in the bakery aisle – not the dry ones for tiramisu, but I’m…