Trifle

Ingredients

• some sponge-cakes
• a glass of brandy
• half a pint of cream
• a stick of cinnamon
• four eggs
• the thin rind of a lemon
• four or five bitter almonds pounded

Method

1. 1

   Soak sponge cakes in white wine mixed with brandy.

2. 2

   Layer them in a dish with ratafia cakes dipped in the same wine, add a layer of jam, and cover with a custard made from boiled cream, milk, and spices.

3. 3

   Mix yolks with cream, pour hot cream over yolks, and stir until thick.

4. 4

   Cool and pour over the fruit, then top with whipped cream and garnish.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 232. The excerpt below is the record exactly as published.

Trifle. Take some sponge-cakes, steep them in white wine, to which add a glass of brandy. When the cakes are quite soaked, put them into your trifle dish, and on them place a layer of ratafia cakes, each dipped into the wine in which the other cakes were steeped. On the cakes put a layer of jam rather thick, and cover this with a rich custard, made thus : — Boil half a pint of cream and a glass of milk with a stick of cinnamon, till it has a nice flavour ; sweeten to taste. Boil also the thin rind of a lemon with the cream, or add four or five bitter almonds pounded. Beat the yolks of four eggs

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