Trifle Recipe
Ingredients
| 1 day-old sponge cake, made with 3 eggs | ||
| Strawberry or raspberry jam | ||
| Sherry | 6 Tablespoon | |
| Brandy | 2 Tablespoon | |
| Cream | 2 1/2 Cup (16 tbs) | |
| Vanilla bean | 1 | |
| 2 whole eggs plus 2 egg yolks | ||
| Sugar | 3 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Whipping cream | 1 Cup (16 tbs) | |
| Vanilla extract | ||
| Miniature macaroons | ||
| Toasted split almonds | ||
Directions
Split the sponge cake in half and cut into pieces.
Sandwich the pieces of cake with jam and put them in a glass bowl.
Mix the sherry and brandy together and pour the mixture over the sponge.
Cover the bowl and set it aside for 1 hour.
Meanwhile, make the custard.
Put the cream and vanilla bean in a saucepan and bring to just under boiling point.
Remove the pan from the heat, leave for 15 minutes and strain.
Beat the eggs and egg yolks with 2 tablespoons of the sugar and the cornstarch in a bowl.
Pour in the cream, beating constantly.
Put the bowl over a saucepan of barely simmering water and cook, stirring, until the custard is very thick and smooth.
Taste it and add more sugar if necessary.
Pour the hot custard over the sponge and let cool.
When cool, cover the bowl and put it in the refrigerator until well chilled.
Whip the whipping cream in a bowl with half the remaining sugar.
Taste the cream and add the rest of the sugar if necessary.
Mix in a few drops of vanilla extract.
Spread the cream over the custard and decorate the top with the macaroons and almonds.
Sandwich the pieces of cake with jam and put them in a glass bowl.
Mix the sherry and brandy together and pour the mixture over the sponge.
Cover the bowl and set it aside for 1 hour.
Meanwhile, make the custard.
Put the cream and vanilla bean in a saucepan and bring to just under boiling point.
Remove the pan from the heat, leave for 15 minutes and strain.
Beat the eggs and egg yolks with 2 tablespoons of the sugar and the cornstarch in a bowl.
Pour in the cream, beating constantly.
Put the bowl over a saucepan of barely simmering water and cook, stirring, until the custard is very thick and smooth.
Taste it and add more sugar if necessary.
Pour the hot custard over the sponge and let cool.
When cool, cover the bowl and put it in the refrigerator until well chilled.
Whip the whipping cream in a bowl with half the remaining sugar.
Taste the cream and add the rest of the sugar if necessary.
Mix in a few drops of vanilla extract.
Spread the cream over the custard and decorate the top with the macaroons and almonds.
Chef
