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Syllabub Trifle

Western.Chefs's picture
  Strawberries 1 Pound, hulled and halved
  Grapes 8 Ounce, halved and pipped
  Macaroons 6 Ounce
  Egg whites 3
  Caster sugar 6 Ounce
  Dry white wine 1⁄4 Pint
  Lemon juice 1⁄2 Tablespoon (from 1/2 lemon)
  Brandy 2 Tablespoon
  Double cream 1⁄2 Pint
  Ratafia biscuits 3 (Miniature, to decorate)

Arrange the strawberries and grapes alternately round the bottom of a glass dish. Cover with a single layer of macaroons. Layer with the remaining fruit and macaroons, reserving 10 strawberries and grape halves for decoration.
Whisk the egg whites until stiff. Gradually add half the sugar and continue whisking until the meringue holds its shape. Fold in the remaining sugar. Pour the wine, lemon juice and brandy over and fold the liquids into the egg whites.
Whip the cream until it just holds its shape. Use a little to sandwich pairs of the ratifies and fold the remainder through the frothy meringue mixture. Pour over the fruit and allow standing for several hours in a cool place, to let the macaroons become moistened. Just before serving, place the cream-filled ratifies and reserved strawberries and grapes on top.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3552 Calories from Fat 1238

% Daily Value*

Total Fat 198 g304.6%

Saturated Fat 44.8 g223.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 857.1 mg35.7%

Total Carbohydrates 391 g130.4%

Dietary Fiber 22.4 g89.8%

Sugars 299.5 g

Protein 32 g63.5%

Vitamin A 4.9% Vitamin C 491.1%

Calcium 39.8% Iron 47.6%

*Based on a 2000 Calorie diet

Syllabub Trifle Recipe