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Trifle is an English dessert dish made from thick (or often solidified) custard and diced fruit (whose name may precede the word 'trifle' when describing it, as in 'strawberry trifle'), interwoven with a thin layer of sponge fingers or more delicate sponge cake soaked in sherry or other fortified wine and/or fruit syrup, and almost always topped with whipped cream. The fruit and sponge layers are suspended in fruit-flavoured jelly (gelatin in American English). These ingredients are usually arranged to produce three or four layers. ==History== The earliest use of the name ''trifle'' was for a thick cream flavoured with sugar, ginger and rosewater, the recipe for which was published in England, 1587, in a book called "The good huswife's Jewell" by Thomas Dawson. Sixty years later eggs were added and the custard was poured over alcohol soaked bread.〔 (【引用サイトリンク】title=Trifle History )〕 Research indicates it evolved from a similar dessert known as a fool or foole, and originally the two names were used interchangeably.〔(【引用サイトリンク】title= Three British Desserts: Syllabub, Fool and Trifle )〕 While some people consider the inclusion of jelly to be a recent variation, the earliest known recipe to include jelly dates from 1747, contained in ''the Art of Cookery'' authored by Hannah Glasse. In her recipe she instructed using hartshorn or bones of calves feet as the base ingredient for the jelly. The poet Oliver Wendell Holmes wrote of trifles containing jelly in 1861.〔(【引用サイトリンク】title= Practically Edible article on Trifle )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Trifle」の詳細全文を読む スポンサード リンク
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