Trifle

Trifle is the king of puddings.  It should decadent, very boozy and must have ratafia biscuits

and angelica on top.  It may contain jelly, but this recipe does not.

Preparation Time             30  Mins

Cooking Time                 30  Mins

Elapsed Time                   4  Hrs

Ingredients

For   10  portions

 gms                Almonds  - split

                      Angelica

3 tbs               Brandy

40 gms             Cherries  - glacé

10 cl                Cream  - double, whipped, vanilla-flavoured

30 cl                Custard

2 tbs               Jam  - raspberry

                      Ratafia biscuits

140 ml             Sherry  - medium

8                    Sponge cakes  - stale

For the custard

3                    Egg yolks

30 cl                Milk

60 gms             Sugar  - caster

1                    Vanilla pod

Method

Prepare the sponge…

Cut the sponge cakes into suitable pieces and spread each piece with jam.  Soak them in the

sherry and brandy for an hour or two.  Pile them up in a dish.

In the meantime make the custard…

Whisk the egg yolks with a little cold milk in a bowl. 

Bring the remaining milk to the boil with the sugar and the vanilla pod.  Leave to cool slightly and

then strain on to the egg yolks and whisk to combine.

Cook in a bain-marie, whisking continuously, for about 30 minutes, until the custard has

thickened and pour hot over the soaked sponge.  Leave until well chilled. 

Final construction of the trifle.

Cover with the cream.  Stick the almonds over the surface and also decorate with the glacé

cherries, strips of angelica and ratafia biscuits.

Wine recommendations

Conventional

          Chaume

Interesting

          Monbazillac

          Muscat de Beaumes-de-Venise

Adventurous

          Moscatel Sherry