Dessert Recipes - Victorian Trifle Recipe

Ingredients

• 4 trifle sponges

• Raspberry jam (conserve)

• 6 Almond Macaroons

• 12 ratafias

• 75 ml/5 tbsp sweet sherry

• 75 ml/5 tbsp brandy

• 25 g/1 oz/1/4 cup flaked (slivered) almonds

• 300 ml/1 1/4 cups milk

• 2 eggs

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

• 150 ml/2/3 cup double (heavy) cream

• Halved glace (candied) cherries and angelica leaves, to decorate

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Method:

1. Split the trifle sponges in half and spread with jam. Place in the base of a glass serving dish. Roughly crush the macaroons and sprinkle over.

2. Crush six of the Ratafias and sprinkle over. Drizzle with the sherry and brandy and leave to soak for at least 30 minutes. Sprinkle with the almonds.

3. Meanwhile, to make the custard, warm the milk in a saucepan. Separate one of the eggs. Break the second whole egg into the egg yolk and whisk in half the sugar.

4. Pour the warm milk over and whisk well. Place the bowl over a pan of hot water and cook,  stirring, until the custard thickens and coats the back of a spoon.

5. To test, lift the spoon out of the custard and draw a ginger through the mixture adhering to the back of the spoon: if a clear line is left, the custard is ready. Allow to cool slightly, then pour over the soaked sponges. Leave until cold, then chill.

6. Whisk the remaining egg white until stiff. Whisk in the remaining sugar until stiff and glossy. Whip the cream until peaking.

7. Fold the egg white into the cream. Pile on top of the trifle so it forms soft peaks. Decorate with halved glace cherries and angelica leaves and the remaining ratafias.