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Queen Victoria's Christmas Trifles Recipe
|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)|
Serving size: Complete recipe
Calories 7277 Calories from Fat 2265
% Daily Value*
Total Fat 394 g605.6%
Saturated Fat 228.9 g1144.3%
Trans Fat 0 g
Cholesterol 896.6 mg298.9%
Sodium 2283.9 mg95.2%
Total Carbohydrates 870 g289.9%
Dietary Fiber 26.7 g106.7%
Sugars 603 g
Protein 57 g114.9%
Vitamin A 157.5% Vitamin C 117.1%
Calcium 161.7% Iron 142.7%
*Based on a 2000 Calorie diet
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.