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Trifle (Traditional English) Recipe

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    Source: www.ifood.tvReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B12, H, C, E
    MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 Plain Sponge Cupcakes

    2. Raspberry or Strawberry Jam

    3. 6 Macaroons

    4. 12 Miniature Macaroons

    5. 1/4 Pt. Sherry

    6. Grated Rind of 1/2 Lemon

    7. 1 Oz. Almonds, blanched & shredded

    8. 1/2 Pt. Custard, using

    9. 1/2 Pt. Milk,

    10. 1 Egg &

    11. 1 Egg Yolk

    12. 1/2 Pt. Double Cream (Whipping)

    13. 1 Egg White

    14. 1 to 2 Oz. Sugar

    15. Glace Cherries and Angelica (for decoration)

    Instructions Jump to Ingredients ↑

    1. Directions Split the sponge cakes into two and spread the lower halves with jam.

    2. Replace tops.

    3. Arrange in a glass dish and cover with macaroon miniatures.

    4. Soak with sherry and sprinkle with lemon rind and almonds.

    5. Cover with the custard and leave to cool.

    6. Whisk cream, egg white and sugar together until stiff and pile on top of the trifle.

    7. Decorate with glace cherries and angelica.

    8. Fruit trifles, such as apricot or gooseberry, are made by substituting layers of purees or chopped fruit for jam.

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