Imperial Trifle

Ingredients

• ipt. of thick Cream
• ipt. of rich Custard
• 30ZS. of Almonds
• 1 large Sponge Cake or 10 small ones
• jib. of Crystallised Fruits
• 12 Macaroons
• and a few Ratafias

Method

1. 1

   Choose a large glass bowl, cut the sponge cakes and place raspberry jam between and arrange them in the glass dish.

2. 2

   Cut up one or two of the smaller fruits and scatter in with the ratafias and a few almonds.

3. 3

   Now soak the cake well with cooking sherry and brandy.

4. 4

   Pour the custard over; whip the cream, and spread it over the top in the form of a pyramid; decorate with the almonds shredded, and bright crystallised fruits and arrange the macaroons all round the dish.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 61. The excerpt below is the record exactly as published.

Imperial Trifle. ipt. of thick Cream, ipt. of rich Custard. 30ZS. of Almonds. 1 large Sponge Cake or 10 small ones, jib. of Crystallised Fruits. 12 Macaroons, and a few Ratafias

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