Trifle
- Slices of sponge cake
- 1/2 pint wine
- 1 1/2 pint milk
- 5 egg yolks
- 2 egg whites
- Sugar
- 1 1/2 pint cream
- Powdered sugar
- Lemon
- Preserved cherries
- Jelly or marmalade
- Macaroons
Line the bottom and sides of a deep glass or china bowl with slices of sponge cake. Pour the wine over the cake and let it stand until the cake has absorbed all the wine.
Make a custard by mixing the milk, egg yolks and whites together. Add sugar to taste. Boil in a farina boiler until it begins to thicken, stirring all the time. Set it aside, stirring occasionally until cold.
Dot the cake with preserved cherries and little pieces of jelly or marmalade. Pour the custard over the cake and wine and let it stand for about an hour.
Sweeten the cream to your personal taste. Use powdered sugar in which you have rolled a lemon, to extract the oil and flavor the cream. Whip the cream to a froth with a trifle churn, taking off the froth as it rises with a skimmer and putting it on a sieve covered with a piece of very thin muslin.
Put the whipped cream on the custard just before serving. Top with small macaroons soaked in wine.
Make a custard by mixing the milk, egg yolks and whites together. Add sugar to taste. Boil in a farina boiler until it begins to thicken, stirring all the time. Set it aside, stirring occasionally until cold.
Dot the cake with preserved cherries and little pieces of jelly or marmalade. Pour the custard over the cake and wine and let it stand for about an hour.
Sweeten the cream to your personal taste. Use powdered sugar in which you have rolled a lemon, to extract the oil and flavor the cream. Whip the cream to a froth with a trifle churn, taking off the froth as it rises with a skimmer and putting it on a sieve covered with a piece of very thin muslin.
Put the whipped cream on the custard just before serving. Top with small macaroons soaked in wine.
Submitted by May 11, 2010
15 min
30 min
45 min