Traditional Trifle Recipe
Ingredients
| 4 individual sponge cakes | ||
| Raspberry or strawberry jam | ||
| 6 macaroons | ||
| 12 ratafia biscuits | ||
| Sherry | 1/4 Pint | |
| Grated rind of 1/2 lemon | ||
| Blanched almonds | 1 Ounce, shredded | |
| 1/2 pt. custard using 1/2 pt. milk, 1 egg and 1 egg yolk | ||
| Double cream | 1/4 Pint | |
| Egg white | 1 | |
| 1-2 oz. castor sugar | ||
| Glace cherries | ||
| Angelica | ||
Directions
Split the sponge cakes into two and spread the lower halves with jam.
Replace tops.
Arrange in a glass dish and cover with macaroons and ratafias.
Soak with sherry, and sprinkle with lemon rind and almonds.
Cover with the custard and leave to cool.
Whisk the cream, egg white and sugar together until stiff and pile on top of the trifle.
Decorate with glace cherries and angelica.
Replace tops.
Arrange in a glass dish and cover with macaroons and ratafias.
Soak with sherry, and sprinkle with lemon rind and almonds.
Cover with the custard and leave to cool.
Whisk the cream, egg white and sugar together until stiff and pile on top of the trifle.
Decorate with glace cherries and angelica.
Chef
