Trifle

Ingredients

• six sponge biscuits
• as much sherry as they will absorb
• a layer of ratafia cakes or fresh macaroons
• one tablespoonful of brandy
• half a pint of cream
• the very finely pared rind of one lemon
• the yolks of six eggs
• a pint of cream
• a little sugar which has been rubbed on a lemon
• pounded ratafias

Method

1. 1

   Lay the sponge biscuits close together at the bottom of the bowl, and pour over them as much sherry as they will absorb.

2. 2

   Then put a layer of ratafia cakes or fresh macaroons, sprinkle them with a little sherry.

3. 3

   Put another layer of stale sponge cake, spread it with strawberry or raspberry jam.

4. 4

   Make a custard of half a pint of cream boiled for ten minutes with the rind of one lemon; add another half pint of cream, boil it ten minutes more.

5. 5

   Strain the cream into a basin, sweeten it, and let it get cold.

6. 6

   When cold, beat the yolks of six eggs, strain them with the cream into a pan over a low fire, and stir till it thickens.

7. 7

   Put the custard to cool.

8. 8

   Whip a pint of cream, sweeten it, and add brandy.

9. 9

   As the froth rises, take it off and lay it on a dish to firm.

10. 10

    Shake pounded ratafias over the top, pour the custard upon them, and pile up the froth of cream.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 342. The excerpt below is the record exactly as published.

Trifle. — ( Family Recipe.) — Trifle should be made the dav before it is wanted, and should be served in a china bowl. Lay six sponge biscuits close together at the bottom of the bowl, and pour over them, as much sherry as they will absorb. Then put a layer of ratafia cakes or fresh macaroons (those from a tin are much too hard), and sprinkle them with a little sherry. Put another layer of stale sponge cake, and spread it ■with strawberry or raspberry jam. Make a custard of half a pint of cream boiled for ten minutes with the very finely pared rind of one lemon ; add another half pint of cream, and boil it ten minutes more. Strain the cream into a basin, sweeten it a little, and let it get cold. When it is cold, beat the yolks of six eggs for a quarter of an hour, strain them with the cream into a pan over a low fire, and stir with a plated spoon till it thickens. Put the custard to cool. Whip a pint of cream, sweeten it with a little sugar which has been rubbed on a lemon, and add to it one tablespoonful of brandy. As the froth rises take it off in a spoon, lay it on a dish, and leave it to become a little firm. Shake pounded ratafias

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