Royal Trifle

Ingredients

• 2 oz. ratafias
• 2 tablespoonfuls jam
• 1 egg
• 1/2 pint milk
• 1/2 pint double cream
• A little lemon juice
• Minced pistachio kernels
• 2 oz. Savoy biscuits
• 1/2 glass sherry
• 1/2 glass brandy
• A few small merangues
• A few drops vanilla
• Candied fruits

Method

1. 1

   Layer ratafias in a glass dish, sprinkle with brandy, add jam, then Savoy biscuits with sherry.

2. 2

   Boil milk, add beaten egg, stir until thick, sweeten and add vanilla.

3. 3

   Pour over biscuits.

4. 4

   Whip cream with sugar and lemon juice, skim froth, pile on top of biscuits, decorate with merangues and candied fruit before serving.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 36. The excerpt below is the record exactly as published.

ROYAL TRIFLE. 2 oz. ratafias 2 tablespoonfuls jam 1 egg 5 pint milk | pint double cream A little lemon juice Minced pistachio kernels Candied angelica 2 oz. Savoy biscuits ^ glass sherry t? glass brandy A few small merangues A few drops vanilla Candied fruits

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