Traditional English Trifle Recipe |
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You will need..... 6 small sponge cakes strawberry jam 2 oz. ratafia biscuits 5 tablespoons sherry or sherry and fruit juice
Preparation Time 8 maraschino
cherries
20 minutes 1
tablespoon juice from cherry bottle
For the custard :
Cooking time
2 eggs
10 minutes
1 oz. castor sugar
1/2 pint milk
For the topping:
1/2 pint double cream
1/2 oz. almonds, split
Split the
sponge cakes in half and sandwich them together with jam. Arrange in
the base of a 2 -pint serving dish and sprinkle the ratafia biscuits in
between. Sprinkle the sherry, chopped cherries and maraschino juice
over sponge cakes. Blend
together egg yolks and sugar in a bowl. Warm the milk then pour it on
to egg mixtures. Stir well, return the custard to pan and cook over a
low heat. Do not allow it to simmer or it will curdle. When it is thick
enough to coat back of a wooden spoon remove from heat. Strain custard
over sponge cakes and leave to set. Just before
serving whip cream with egg whites until it forms soft peaks, them
spread it over trifle. Lightly toast almonds under the grill and
sprinkle on top of the trifle. Serves 6.
Quick Tip
Shred almonds lengthways using a sharp knife. If the almonds are inclined to break through being too dry, soak in hot water for half an hour.
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