WordNet

a cold pudding made of layers of sponge cake spread with fruit or jelly; may be decorated with nuts, cream, or chocolate
one who behaves lightly or not seriously

PrepTutorEJDIC

{C}つまらない事(物) / {C}少額の金,はした金 / 〈U〉〈C〉トライフル(ぶどう酒・ブランデーなどに浸し,ジヤム・生クリームなどを上に塗ったスポンジケーキ) / 冗談を言う,ふざける / (…して)ぶらぶらして過ごす,遊んで暮らす《+about+名(doing)》 / 〈他〉〈時間・金など〉‘を'むだに費やす,浪費する《+away+名,+名+away》
冗談を言う人,ふざける人 / なまけ者
『ささいな』,取るに足りない;わずかの

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/11/24 19:48:06」(JST)

wiki en

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

Illustrations from Isabella Beeton's Book of Household Management, 1861

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.^[1] Sixty years later eggs were added and the custard was poured over alcohol soaked bread.^[2]

Research indicates it evolved from a similar dessert known as a fool or foole, and originally the two names were used interchangeably.^[3]

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.^[4] The poet Oliver Wendell Holmes wrote of trifles containing jelly in 1861.^[5]

Variations

Trifles may contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. Non-alcoholic versions use sweet juices or soft drinks such as ginger ale instead, as the liquid is necessary to moisten the cake and are simply known as fruit trifle without any mention of a spirit before the name of the trifle.

One popular trifle variant has the sponge soaked in jelly when the trifle is made, which sets when refrigerated. The cake and jelly bind together and produce a pleasant texture if made in the correct proportions.

The Scots have a similar dish to trifle, Tipsy Laird, made with Drambuie or whisky.^[6] In the Southern US, a variant of trifle is known as tipsy cake.

Layers of a trifle dessert.

A trifle is often used for decoration as well as taste, incorporating the bright, layered colours of the fruit, jelly, jam, and the contrast of the creamy yellow custard and white cream. Trifles are often served at Christmas time, sometimes as a lighter alternative to the much denser Christmas pudding.

Similar desserts

A Creole trifle (also sometimes known as a 'Russian cake' or a 'Russian Slab') is a different but related dessert item consisting of pieces of a variety of cakes mixed and packed firmly, moistened with alcohol (commonly red wine or rum) and a sweet syrup or fruit juice, and chilled. The resulting cake contains a variety of colour and flavour. Bakeries in New Orleans have been known to produce such cakes out of their left-over or imperfect baked goods.^{[citation needed]} A similar dessert in Germany and Austria goes by the name of Punschtorte.^[7]

In Italy, a dessert similar to and probably based on trifle is known as zuppa inglese, meaning English Soup.

References

^ The Good Husvvifes Ievvell. World Cat. Retrieved 2015-06-07.
^ "Trifle History". What's The Recipe Today. Retrieved 2010-08-10.
^ "Three British Desserts: Syllabub, Fool and Trifle". Article by Diana Serbe. Retrieved 2010-07-19.
^ Hannah Glasse. The Art of Cookery. Internet Archive. p. 285. Retrieved 2014-02-25.
^ "Practically Edible article on Trifle". Practically Edible; The Web's Biggest Food Encyclopedia. Retrieved 2010-07-19.
^ Maw Broon (2007). Maw Broon's Cookbook. Waverley Books; (18 October 2007) ISBN 1-902407-45-8, p111
^ English Pudding and Punschtortes. Sallybernstein.com. Retrieved on 2011-12-04.

External links

Traditional Trifle recipe by Delia Smith

Time-lapse video of a trifle being constructed

English Journal

Preparation of biodegradable PEGylated pH/reduction dual-stimuli responsive nanohydrogels for controlled release of an anti-cancer drug.

Zhou T1, Zhao X, Liu L, Liu P.
Nanoscale.Nanoscale.2015 Jul 28;7(28):12051-60. doi: 10.1039/c5nr00758e. Epub 2015 Jun 29.
A facile and efficient method was developed to prepare the monodisperse biodegradable PEGylated pH and reduction dual-stimuli sensitive poly[methacrylic acid-co-poly(ethylene glycol) methyl ether methacrylate-co-N,N-bis(acryloyl)cystamine] (PMPB) nanohydrogels with dried particle size below 200 nm v
PMID 26118938

Clinical studies of the relationship between the complication of cervicofacial rhytidectomy postoperative nausea and vomiting and different rhytidectomy sites.

Zhang L1, Wang J, Chen C.
The Journal of craniofacial surgery.J Craniofac Surg.2015 Mar;26(2):e168-72. doi: 10.1097/SCS.0000000000001390.
BACKGROUND: It was demonstrated that there are many complications following cervicofacial rhytidectomy, such as hematoma, edema, seromas, ecchymosis, nerve injury, hypertrophic scarring, contour irregularities, infection, nausea, vomiting, and so on. Accordingly, there is a lot of reports about the
PMID 25710750

Knowledge deficits and information-seeking behavior in leg ulcer patients: an exploratory qualitative study.

Van Hecke A1, Beeckman D, Grypdonck M, Meuleneire F, Hermie L, Verhaeghe S.
Journal of wound, ostomy, and continence nursing : official publication of The Wound, Ostomy and Continence Nurses Society / WOCN.J Wound Ostomy Continence Nurs.2013 Jul-Aug;40(4):381-7. doi: 10.1097/WON.0b013e31829a2f4d.
PURPOSE: The aim of this study was to explore knowledge deficits and underlying processes in information-seeking behavior in patients with leg ulcers.METHOD: A qualitative approach based on grounded theory methods with constant comparison was used. Semistructured interviews were held with 15 patient
PMID 23820471

Ultrasound-assisted compatible in situ hydrolysis of sugarcane bagasse in cellulase-aqueous-N-methylmorpholine-N-oxide system for improved saccharification.

Li Q1, Ji GS, Tang YB, Gu XD, Fei JJ, Jiang HQ.
Bioresource technology.Bioresour Technol.2012 Mar;107:251-7. doi: 10.1016/j.biortech.2011.12.068. Epub 2011 Dec 22.
To fully exploit the benefits of N-methylmorpholine-N-oxide (NMMO) in lignocelluloses bioconversion, a compatible system was established for efficient in situ saccharification of cellulose in NMMO-aqueous media in which the NMMO is able to activate and solubilize the cellulose, and the cellulases po
PMID 22227142

Japanese Journal

ハーディのユーモア : 「惑える牧師」の言語表現(1)

言語文化研究 22, 1-17, 2014-12
NAID 110009890406

"Trifle" and the Presence of Robert Greene in The Winter's Tale

紀要 (49), 1-14, 2013-03
NAID 120005269008

「プロヴィデンス『入植誓約文』」にみる政教分離思想とロジャー・ウィリアムズの関係

東京大学宗教学年報 (29), 127-142, 2011
NAID 120005245892

短期大学の教育改善 : Kyushu Great Teachers Seminar2005教員研修における一考

永原学園西九州大学・佐賀短期大学紀要 37, 149-154, 2007-03-01
NAID 110006392730

Related Pictures

File:Trifle 4layer.jpg - Wikimedia Commons : Retro Boxing Day Trifle | gluten free b File:Trifle.jpg - Wikimedia Commons Gorgonize/trifle | Secret Touchings Lisa's Lemony Kitchen .: Trifle Jeanne’s Strawberry-Orange Trifle tag trifle best recipe trifle 乳脂蛋糕（Trifle）