Queen of Trifles and Zuppa Inglese

In 1895 Theodore Francis Garrett gives a recipe for a ‘Queen of Trifles’ in his book The Encyclopaedia of Practical Cookery. He goes about his recipe in the same way as other authors before him, but gives the option to use lady fingers or savoiardi and a layer of fruit jelly instead of jam. At the end he instructs to decorate the trifle not with a syllabub but with regular whipped cream as we know it today.