Trifle Recipe
Ingredients
| Raspberries | 1 Pint | |
| English Custard | ||
| Sherry or Brandy or Rum- 1/2 cup | ||
| Raspberry or Red Currant Preserves- 8 oz. | ||
| Almonds | 1/2 Cup (16 tbs), slivered | |
| Whipping cream | 1 Pint, Whipped | |
| Sponge Cake- 1 cut into 3 layers horizontally | ||
| Lady Fingers- 12 nos. | ||
Directions
MAKING
1) Place 1 part of the sponge cake in a large compote dish.
2) Sprinkle 1/3 of liquor over the sponge and spread1/2 of the preserves over the cake.
3) Smear ½ of the custard over the preserves to make a layer, let the custard flow round the sides of the sponge.
4) Put the second layer on the custard and repeat the same method for the second layer of sponge.
5) Place the third layer of sponge over the second layer.
6) Sprinkle the third layer with the remaining liquor.
7) Stand the lady fingers around the sides, lining the outer rim of the cake.
FINALIZING
8) Spread the top layer of the sponge with whipped cream.
9) Lightly place fresh raspberries in the cream.
10) Dredge the top with toasted almonds
11) Place in the refrigerator, until chilled.
SERVING
12) Slice into wedges and serve chilled.
1) Place 1 part of the sponge cake in a large compote dish.
2) Sprinkle 1/3 of liquor over the sponge and spread1/2 of the preserves over the cake.
3) Smear ½ of the custard over the preserves to make a layer, let the custard flow round the sides of the sponge.
4) Put the second layer on the custard and repeat the same method for the second layer of sponge.
5) Place the third layer of sponge over the second layer.
6) Sprinkle the third layer with the remaining liquor.
7) Stand the lady fingers around the sides, lining the outer rim of the cake.
FINALIZING
8) Spread the top layer of the sponge with whipped cream.
9) Lightly place fresh raspberries in the cream.
10) Dredge the top with toasted almonds
11) Place in the refrigerator, until chilled.
SERVING
12) Slice into wedges and serve chilled.
Chef
