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Traditional Trifle

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Ingredients
  Sponge cakes 4 (Individual)
  Raspberry jam/Strawberry jam 4 Tablespoon
  Macaroons 6
  Ratafia biscuits 12
  Sherry 1⁄4 Pint
  Lemon 1⁄2 , rind grated
  Almonds 1 Ounce, blanched and shredded
  Custard 1⁄2 Pint (Prepared Using 1/2 Pint Milk, 1 Egg And 1 Egg Yolk)
  Double cream 1⁄4 Pint
  Egg white 1
  Castor sugar 2 Ounce
  Cherries 2 Tablespoon
  Angelica 2 Tablespoon
Directions

Split the sponge cakes into two and spread the lower halves with jam.
Replace tops.
Arrange in a glass dish and cover with macaroons and ratafias.
Soak with sherry, and sprinkle with lemon rind and almonds.
Cover with the custard and leave to cool.
Whisk the cream, egg white and sugar together until stiff and pile on top of the trifle.
Decorate with glace cherries and angelica.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Feel: 
Cool
Ingredient: 
Almond

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