Somló trifle or somlói galuska is one of the most famous desserts of the Hungarian confectionery. Two legends are linked with its name; according to the first one the trifle was named after the Somlyó hill of Fót (a small town near Budapest), another legend says that the wife of the confectioner who created the dessert was from Somló.

Somló trifle was devised at the end of the 1950’s by Károly Gollerits, who was the maitre d’hotel of the Gundel restaurant for 16 years and it was made by József Béla Szőcs, Gundel’s pastry chef. The new dessert was first presented at the World’s Fair in 1958. It was a great success and won the professional award of the expo.

Making this trifle is time-consuming and complicated, so it only makes sense to start in if you have enough time to follow the instructions of the original recipe, step by step. The secret of somlói galuska lies in the excellent raw materials, it’s not worth skimping any of the materials in order just to economize. If you take your stand on these principles, the outcome will be, in return, a superb dessert that can beat easily any sweet creation of the top gastronomy.