Every family seems to have its own idea of the perfect trifle, and there is much to consider.

Sponge cake or sponge finger biscuits? Soaked in fruit juice or sweet wine? Macaroons or no macaroons? Jam or jelly - or neither?

Then there is the custard. With a tiny bit of cornflour or none? Custard poured onto the bottom layer while hot, or custard cooled completely and poured onto set jelly? A topping of whipped cream or syllabub?

Anything goes. It pays not to take the high moral ground - discuss, taste and muse over all the permutations.

A universal point is that all trifles are best approached with a long-handled spoon so that one can plunge through to the bottom rather than eat one layer at a time.

I have my idea of the perfect trifle. I like jam but not jelly. Occasionally fruit, but often none. The recipe in The Cook's Companion contains peaches.

I like crushed macaroons, soaked sponge and a good sherry - lifted with a sho of brandy or dry marsala.

Strawberries have little pectin, which is why strawberry jam is usually pretty runny, but the flavour is superb. Runny strawberry jam is absolutely perfect for trifle making.

Share of of your favourite trifle combinations or see some of our trifle recipes on cuisine.com.au