Coboury Trifle

Ingredients

• half a dozen sponge cakes
• raspberry or apricot jam
• one glass of good sherry or Marsala
• a gill of rich custard
• half a pint of cream
• halves of glace cherries
• macaroons
• peeled and shredded sweet almonds, angelica, and cherries

Method

1. 1

   Cut sponge cakes into slices, spread them with jam, and place them together like sandwiches.

2. 2

   Arrange them in a glass dish, pour over sherry or Marsala, and let them soak for about ten minutes.

3. 3

   Cover with macaroons in a pyramid shape; pour over custard, and garnish with cherries.

4. 4

   Whisk cream till stiff, cover the whole with it, and decorate with almonds, angelica, and cherries.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 464. The excerpt below is the record exactly as published.

Coboury Trifle. — Cut half a dozen sponge cakes into slices, spread them with raspberry or apricot jam, and place them together like sandwiches. Arrange them neatly in a glass dish, pour over one glass of good sherry or Marsala, and let them soak for about ten minutes. Cover the whole with macaroons, which should be arranged in the form of a pyramid ; pour over a gill of rich custard, and garnish with halves of glace cherries. Whisk half a pint of cream till stiff, and cover the whole with it by means of a forcing-bag, decorate tastefully with peeled and shredded sweet almonds, angelica, and cherries

Cook this with the app: pantry check, scaling, and the assistant.