Trifle

The name of the English trifle is derived from the old French word trufe, which means “of little importance”; however, this quintessential British dessert has been anything but unimportant as a mainstay of British cuisine for centuries. The first known recipe for trifle appears in T. Dawson’s cookbook, The Good Hyswife’s Jewell, in 1596. The trifle (also known as foole in early recipes) had humble beginnings. In its earliest form, it consisted of little more than spiced