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Trifle

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Ingredients
  Plain sponge cupcakes 4
  Raspberry jam/Strawberry jam 1 Tablespoon
  Macaroons 6
  Miniature macaroons 12
  Sherry 1⁄4 Pint
  Lemon 1⁄2 , rind grated
  Almonds 1 Ounce, blanched and shredded
  Custard 1⁄2 Pint (Using 1/2 Pint Milk, 1 Egg And 1 Egg Yolk)
  Double cream 1⁄2 Pint (Whipping)
  Egg white 1
  Sugar 2 Ounce
  Glace cherries 1 Tablespoon (For Decoration)
  Angelica 1 Tablespoon (For Decoration)
Directions

Split the sponge cakes into two and spread the lower halves with jam.
Replace tops.
Arrange in a glass dish and cover with macaroon miniatures.
Soak with sherry and sprinkle with lemon rind and almonds.
Cover with the custard and leave to cool.
Whisk cream, egg white and sugar together until stiff and pile on top of the trifle.
Decorate with glace cherries and angelica.
Fruit trifles, such as apricot or gooseberry, are made by substituting layers of purees or chopped fruit for jam.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Sprinkling
Restriction: 
Lacto Ovo Vegetarian

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