This recipe and variations of it have long been a family favorite. Years ago, I adapted from a traditional Norwegian recipe for an apple trifle, Tilslørte Bondepiker.
Trifles were known as Tipsy Parson or Tipsy Squire in Colonial times. They were made of layered sherry-soaked sponge or pound cake, custard and whipped cream. This recipe for Gingered Apple Trifles is made in small individual servings but in the Victorian era, it became popular to serve them in glass pedestal bowls with their attractive layers in full view. Trifles are found in many cultures throughout the world. It's a quick and easy dessert that easily adapts to the season and what's on hand.