Trifle

Ingredients

• 6 stale sponge cakes
• 1 oz. ratafias
• Strawberry jam
• 3 gills custard
• 1 gill sherry
• 1 pint double cream
• French fruits
• pistachios

Method

1. 1

   Slice the sponge cakes thinly and spread with the jam.

2. 2

   Pile them neatly in a glass dish with the ratafias.

3. 3

   Saturate with the sherry and custard.

4. 4

   Whip the cream stiffly, and pipe it neatly on the top.

5. 5

   Decorate with the preserved fruits, etc.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 31. The excerpt below is the record exactly as published.

TRIFLE. 6 stale sponge cakes. 1 oz. ratafias. Strawberry jam. 3 gills custard. 1 gill sherry. Decoration. J pint double cream, French fruits, pistachios

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