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Classic English Trifle

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Ingredients
  Soft custard 1 Cup (16 tbs)
  Ladyfingers 6
  Raspberry strawberry 1⁄2 Cup (8 tbs)
  Almond macaroons 12
  Blanched almonds 18 , slivered
  Grated lemon rind 1⁄2
  Sherry 1⁄3 Cup (5.33 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
  Candied cherries 1 Tablespoon
  Angelica 1 Tablespoon
  Pistachio nuts 1 Tablespoon
Directions

In top part of a double boiler make a soft custard using 2 egg yolks, 2 tablespoons sugar, 1 cup scalded milk.
Cool slightly.
Split ladyfingers and spread with jam.
Arrange in a serving dish.
Cover with whole macaroons; sprinkle with almonds and grated lemon rind.
Pour sherry over to soak cookies.
Spoon custard over all; top with whipped cream.
Garnish with candied cherries, strips of angelica, and chopped pistachio nuts.
Refrigerate for several hours before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Almond
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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