Trifle - Northern European Recipe
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Trifle
🍳 Equipment: Glass dish, whisk
Mrs. Beeton's classic trifle — layers of jam-sandwiched sponge cakes, macaroons, and ratafias soaked in sherry, blanketed in cold custard and crowned with whipped cream, cherries, and angelica. The grandest of English puddings.
Ingredients
- 4 sponge cakes
- 6 macaroons
- 12 ratafias
- 2 ozs of almonds, blanched and shredded
- Grated rind of ½ a lemon
- ½ pint of custard (see No. 2104)
- ½ pint of cream
- 2 whites of eggs
- Castor sugar, to taste
- Raspberry or strawberry jam
- ¼ pint of sherry
- Glacé cherries
- Angelica
Method
- Make custard — Prepare the custard in advance and let it become quite cold.
- Prepare sponge — Cut the sponge cakes into rather thick slices. Spread half of them with jam and cover with the remaining slices.
- Layer base — Arrange the jam sandwiches alternately with the macaroons and ratafias in a glass dish.
- Soak — Pour over the sherry, adding a little more if necessary to soak them thoroughly. Sprinkle on the lemon rind and add the shredded almonds.
- Add custard — Pour the cold custard over the soaked cakes and almonds to cover completely.
- Whip cream — Mix the cream and egg whites together, whip stiffly, and sweeten to taste with castor sugar.
- Top — Pile the whipped cream lightly on top of the custard. Garnish with halved glacé cherries and strips of angelica.
- Serve — Serve chilled, scooping through all the layers.