History
The earliest known use of the name trifle was for a thick cream flavoured with sugar, ginger and rosewater, the recipe for which was published in England, 1596, in a book called "The good huswife's Jewell" by Thomas Dawson. Sixty years later milk was added and the custard was poured over alcohol soaked bread.
Research indicates it evolved from a similar dessert known as a fool or foole, and originally the two names were used interchangeably.
While some people consider the inclusion of jelly to be a recent variation, the earliest known recipe to include jelly dates from 1747, and the poet Oliver Wendell Holmes wrote of trifles containing jelly in 1861.
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