Parfait vs. Trifle — What's the Difference?

A dessert made from layers of cream and fruit or other ingredients served chilled.

It can include layers of jelly or gelatin.

In the U.S., a similar dessert made with yogurt or ice cream layered with fruit and granola.

The sponge cake in a trifle is often soaked in sherry or another sweet alcohol.

Originally a French term meaning 'perfect'.

Trifle is typically served at festive occasions and is considered a celebratory dish.

A dessert known for its simplicity and elegance.

Presented in a large, deep bowl.

Served in a clear glass to showcase its layers.

A British dessert made with layers of sponge cake, custard, fruit, and cream.

Parfait (, also UK: , French: [paʁfɛ] (listen); meaning "perfect") is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like puree.

Trifle is a dessert found in British and other cuisines. Made with fruit, a thin layer of sponge fingers commonly soaked in sherry or another fortified wine, and custard, the contents of a trifle are highly variable; many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla.

A dessert made of cream, eggs, sugar, and flavoring frozen together and served in a tall glass.

A thing of little value or importance

A sweet dish usually made of ice cream, yogurt, or other creamy food layered with fruit, granola, nuts, or other ingredients, often served in a tall glass.

A cold dessert of sponge cake and fruit covered with layers of custard, jelly, and cream

A French parfait (parfait glacé), an iced dessert made with egg yolks, sugar, cream, and flavouring (usually fruit), sometimes with the addition of a liqueur.

Treat without seriousness or respect

An American parfait, a layered dessert often consisting of fruit, ice cream, pastries, whipped topping, etc. and served in a glass, often a parfait glass.

Talk or act frivolously

(UK) A smooth pâté, usually made from liver and flavoured with liqueurs.

Something of little importance or value.

Layers of ice cream and syrup and whipped cream

A small amount; a jot.

A dessert typically consisting of plain or sponge cake soaked in sherry, rum, or brandy and topped with layers of jam or jelly, custard, and whipped cream.

A moderately hard variety of pewter.

Trifles Utensils made from this variety of pewter.

To treat flippantly or without seriousness; play or toy

(Archaic) To act or speak with little seriousness or purpose; jest.

To waste (time or money, for example).

An English dessert made from a mixture of thick custard, fruit, sponge cake, jelly and whipped cream.

Anything that is of little importance or worth.

An insignificant amount of money.

A very small amount (of something).

A particular kind of pewter.

(uncountable) Utensils made from this particular kind of pewter.

(intransitive) To deal with something as if it were of little importance or worth.

(intransitive) To act, speak, or otherwise behave with jest.

(intransitive) To inconsequentially toy with something.

(transitive) To squander or waste.

To make a trifle of, to make trivial.

A thing of very little value or importance; a paltry, or trivial, affair.

A dish composed of sweetmeats, fruits, cake, wine, etc., with syllabub poured over it.

To act or talk without seriousness, gravity, weight, or dignity; to act or talk with levity; to indulge in light or trivial amusements.

To make of no importance; to treat as a trifle.

To spend in vanity; to fritter away; to waste; as, to trifle away money.

Jam-spread sponge cake soaked in wine served with custard sauce

A detail that is considered insignificant

Something of small importance

Waste time; spend one's time idly or inefficiently

Act frivolously

Consider not very seriously;

Parfait is typically served in a tall, clear glass to highlight its layered structure.

The main difference lies in their composition; parfait is typically made with layers of cream and fruit, while trifle includes sponge cake, custard, and often alcohol.

Yes, parfait can be made healthier by using yogurt instead of cream and incorporating fresh fruits and granola.

Yes, making trifle a day ahead allows the flavors to meld together and the sponge to fully absorb the custard and alcohol.

Sherry, port, or Madeira are traditional choices, but some variations use other sweet liqueurs.

Its rich, indulgent layers and the ability to serve a large group make trifle a festive favorite.

Trifle can be made suitable for children by omitting alcohol in the recipe and focusing on fruity and custard layers.

In French, "parfait" translates to "perfect."

Trifle is often associated with festive occasions such as Christmas, New Year's, and weddings in the UK.

Popular flavors include vanilla, chocolate, strawberry, and mango.

Variations include using different types of cream, yogurt, or ice cream and varying the fruit and granola layers.

Start with sponge cake at the bottom, followed by alcohol (if used), then custard, fruit, and jelly, and repeat until the bowl is filled, finishing with a layer of whipped cream.

Trifle can be garnished with whipped cream, fruits, nuts, or chocolate shavings for an appealing look.

Yes, while traditional parfaits are fruit and cream-based, modern versions may include layers of pudding, jellies, or even cakes.

In the U.S., parfait can also be a breakfast dish when made with yogurt and fruits.