Trifle Recipe
Ingredients
| Sponge cake | 1 | |
| Raspberry jam | ||
| Good dry sherry | ||
| Heavy cream | 1 Cup (16 tbs), Whipped | |
| Confectioner’s sugar | 2 Tablespoon | |
| Slivered almonds | 1/2 Cup (16 tbs), toasted | |
Directions
MAKING
1.Make wedges of the sponge cake by cutting it in sizes of 4x2 1/2 inch.
2.Slit these wedges through the center to open them up.
3. Spread raspberry jam on the slit surface.
4. Place back the top layer of the wedge to form sandwiches.
5.Beat cream to form soft peaks.
6. Now add the confectioners' sugar and beat.
SERVING
7.On separate serving plates place each of the sponge cake wedges.
8. Pour sherry over them to soak them completely.
9.Spoon the cream mixture over the soaked cake. Pile it high.
10.Top with toasted silvered almonds.
1.Make wedges of the sponge cake by cutting it in sizes of 4x2 1/2 inch.
2.Slit these wedges through the center to open them up.
3. Spread raspberry jam on the slit surface.
4. Place back the top layer of the wedge to form sandwiches.
5.Beat cream to form soft peaks.
6. Now add the confectioners' sugar and beat.
SERVING
7.On separate serving plates place each of the sponge cake wedges.
8. Pour sherry over them to soak them completely.
9.Spoon the cream mixture over the soaked cake. Pile it high.
10.Top with toasted silvered almonds.
Chef
