Trifle in English cuisine is a dessert made with fruit, a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, and custard. It can be topped with whipped cream. The fruit and sponge layers are suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The name trifle was used for a dessert like a Fruit fool in the sixteenth century; by the eighteenth century, Hannah Glasse records a recognisably modern trifle, with the inclusion of a gelatin jelly.