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English Trifle

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Ingredients
  Sponge cakes 4 , sliced
  Raspberry preserves/Strawberry 1 Tablespoon
  Macaroons 6
  Sherry/Milk 1⁄2 Cup (8 tbs)
  Lemon rind 1 Teaspoon, grated
  Almonds 2 Ounce, blanched and slivered
  Custard sauce 1⁄2 Pint
  Cream 1⁄2 Pint
  Egg whites 2
  Sugar 1 Teaspoon
  Angelica 1
  Glace cherries 1 Tablespoon
Directions

Spread half of sponge cake slices with preserves, cover with remainder of slices, and arrange alternately with macaroons in a glass dish.
Soak cake thoroughly with wine.
Sprinkle with lemon rind; add almonds, and cover with custard sauce.
Combine cream and egg whites; whip stiffly, and sweeten to taste with sugar.
Pile cream mixture lightly on top of custard.
Garnish with angelica, almonds and cherries.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Dish: 
Cake
Occasion: 
Christmas

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Average: 3.9 (12 votes)