Queen Victoria's Christmas Trifles
|Creme brulee custard sauce||2 Cup (32 tbs)|
|Sponge cake/1 package ladyfingers||1 Small|
|Sweet sherry||1⁄2 Cup (8 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Lemon||1 , zest grated|
|Slivered almonds||2 Ounce, toasted until light brown|
|Raspberry preserves/Strawberry preserves||1 Cup (16 tbs)|
|Bananas||2 Small, sliced|
|Pineapple with juice||1 1⁄2 Cup (24 tbs), cut into bite size pieces (Fresh Or Canned)|
|Macaroons/Amaretti cookies||12 , crumbled (1 1/4 Inch)|
|Heavy cream||1 Pint, whipped until stiff (Sweetened With Sugar)|
|Sugar||To Taste (Added To Heavy Cream)|
Pour the custard in the bottom of a deep com-potier or trifle dish.
Slice the sponge cake into 3x1x1 inch pieces and arrange them over the custard and against the sides of the dish.
Moisten the cake with the sherry and brandy.
Sprinkle the lemon zest and almonds evenly over this.
Spoon on the preserves and distribute the bananas, pineapple, and crushed macaroons.
Using a pastry bag fitted with a star tip, pipe heavy cream in a decorative design over the top.