Trifle

Trifle

Trifle

Trifle

Preparation

  • Put the macaroons and ratafias in a deep glass dish

  • Cut the sponge cake in slices and place on the macaroons with a little jam between each slice

  • Soak well with the wine and brandy

  • Pour the custard round

  • Flavor the cream with the vanilla sugar, and a teaspoonful of brandy and pipe over the mould

  • Decorate with the almonds and preserved fruits

Ingredients

  • Sponge cake

  • 2 oz Ratafias

  • 4 oz. Macaroons

  • ½ lb Apricot Jam

  • ½ pint Sherry or Syrup

  • 2 tbsp Brandy

  • 1 Pint Custard

  • ½ pint Cream (whipped)

  • 2 tsp Essence of Vanilla Sugar

  • 1 oz Almonds (blanched and cut in shreds)

  • ¼ lb Preserved Fruits

RecipesDavid AnchelComment