Trifle

Trifle

By
From
Encyclopedia of Food and Cookery
Serves
8-10

English trifle is similar to tipsy cake. It contains sponge cake soaked in a combination of good sweet sherry and brandy, rich egg custard, cream, nuts and jam. Although it is not traditional, some people also like to add fresh or tinned fruit to the sponge cake base.

A well-made trifle is a splendid dish to serve at a party, piled up in your prettiest serving dish and decorated with fresh or glacé fruits, crushed macaroons or nuts.

Ingredients

Quantity Ingredient
2 x 18 cm layers Sponge sandwich, made the day before
strawberry or raspberry jam
125ml sweet sherry
2 tablespoons brandy
250ml Crème anglaise
125-250ml Crème chantilly
80g almonds, blanched and split

Decoration

Quantity Ingredient
6 glace cherries, halved
candied angelica, rinsed in warm water to remove sugar coating and cut into strips
60g macaroons, roughly crushed, (optional)

Method

  1. Cut sponge into 3.5 cm pieces and spread each piece lightly with jam. Pile into a serving dish and sprinkle with sherry and brandy. Allow to soak while making the crème anglaise.
  2. Pour hot custard over soaked cake, cover and chill overnight. Cover trifle thickly with crème chantilly, piling it up in decorative swirls. Sprinkle almonds over, and decorate with glacé cherries, strips of angelica and crushed macaroons, if using.
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