Trifle

Ingredients

• about six small sponge cakes
• spread them with jam
• as much sherry or marsala as they will soak up
• Make a rich thick custard
• high whip of rich cream
• a few ratafias

Method

1. 1

   Cut the sponge cakes lengthways, spread with jam, and arrange in a dish.

2. 2

   Soak with sherry or marsala, pour over the custard, and cover with whipped cream.

3. 3

   Ratafias can be added for improvement.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 82. The excerpt below is the record exactly as published.

Trifle.— According to the size of the dish you require take small sponge cakes ; about six is a good number. Cut them lengthways and spread them with jam ; raspberry is the best. Put them together again and arrange in a dish, first three at the bottom, then two more, and on the top one, so that they form a small pile. Prick and pour over them as much sherry or mar- sala as they will soak up. Make a rich thick custard and pour over the cakes, and last of all cover with a high whip of rich cream, slightly sweetened. A few ratafias

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