Trifle

Trifle
	Trifle
Serving temperature	Cold
Main ingredients	Sponge cake, fruit, whipped cream
	Cookbook: Trifle; Media: Trifle;

Trifle is a type of English dessert. It is made by stacking layers of sponge cake, fruit and whipped cream inside of a glass dish. The sponge cake is soaked in sherry before being stacked into a trifle. Different ingredients can be added to a trifle, like chocolate or fruit jelly.

History

The oldest books describing trifle are English cookbooks from the 1500s. The oldest recipe for trifle comes from Thomas Dawson's cookbook The Good Huswifes Jewell, written in 1585. It was made by cooking cream, ginger, rose water and sugar into a custard. These earlier trifles, it is claimed, 'derived from the flavoured almond milk of medieval times'. Early trifles were originally a dessert made by mixing fruit and cream, but now the word "trifle" describes a dessert made with cake, cream and fruit. This modern type of trifle was invented in the 1750s. Recipes from that time describe trifle as sweet biscuits soaked in wine layered with custard and covered in a whipped milk.

References

↑ Davidson, Alan (2014). The Oxford companion to food. Tom Jaine, Soun Vannithone (3rd ed.). New York: Oxford University Press. ISBN 978-0-19-967733-7. OCLC 890807357.
1 2 Gray, Annie (17 September 2019). The official Downton Abbey cookbook. Simon and Schuster. ISBN 978-1-68188-369-4. OCLC 1129384439.
↑ The Good Husvvifes Ievvell. WorldCat. OCLC 606520795.
1 2 3 Norwak, Mary (1996). English puddings : sweet and savoury. London: Grub Street. ISBN 1-898697-44-2. OCLC 41899922.
↑ Gray, Annie; Hann, Andrew (2020). How to cook the Victorian way with Mrs Crocombe. September. ISBN 978-1-910907-42-9. OCLC 1140134760.
↑ "Three British Desserts: Syllabub, Fool and Trifle". Article by Diana Serbe. Archived from the original on 13 May 2010. Retrieved 2010-07-19.
↑ Davidson, Alan (2014). The Oxford companion to food. Tom Jaine, Soun Vannithone (3rd ed.). New York: Oxford University Press. ISBN 978-0-19-967733-7. OCLC 890807357.

[:0-1] Davidson, Alan (2014). The Oxford companion to food. Tom Jaine, Soun Vannithone (3rd ed.). New York: Oxford University Press. ISBN 978-0-19-967733-7. OCLC 890807357.

[:2-2] 1 2 Gray, Annie (17 September 2019). The official Downton Abbey cookbook. Simon and Schuster. ISBN 978-1-68188-369-4. OCLC 1129384439.

[3] The Good Husvvifes Ievvell. WorldCat. OCLC 606520795.

[:1-4] 1 2 3 Norwak, Mary (1996). English puddings : sweet and savoury. London: Grub Street. ISBN 1-898697-44-2. OCLC 41899922.

[:3-5] Gray, Annie; Hann, Andrew (2020). How to cook the Victorian way with Mrs Crocombe. September. ISBN 978-1-910907-42-9. OCLC 1140134760.

[6] "Three British Desserts: Syllabub, Fool and Trifle". Article by Diana Serbe. Archived from the original on 13 May 2010. Retrieved 2010-07-19.

[:02-7] Davidson, Alan (2014). The Oxford companion to food. Tom Jaine, Soun Vannithone (3rd ed.). New York: Oxford University Press. ISBN 978-0-19-967733-7. OCLC 890807357.