Dessert Recipes - Victorian Cream Recipe

Ingredients

• 6 trifle sponges

• 60 ml/4 tbsp redcurrant jelly (clear conserve)

• 60 ml/4 tbsp apricot jam (conserve)

• 100 g/4 oz Almond Macaroon, roughly crushed

• 60 ml/4 tbsp Madeira

• 50 g/2 oz/1/4 cup caster (superfine) sugar

• 45 ml/3 tbsp dry white wine

• 45 ml/3 tbsp brandy

• 300 ml/1 1/4 cups double (heavy) cream

• 150 ml/2/3 cup crème fraiche

• Toasted flaked (slivered) almonds, to decorate

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Method:

1. Halve the trifle sponges horizontally and sandwich six halves together with redcurrant jelly and six halves with apricot jam. Cut into halves to make 12 small sponge sandwiches.

2. Arrange alternately in the base of a large glass dish. Scatter the macaroons over, then drizzle with the Madeira.

3. Dissolve the sugar in the wine and brandy. Whip together the creams until softly peaking, then whisk in the wine mixture until thick.

4. Spread over the sponges and chill. Sprinkle with toasted almonds before serving.