Trifle
1 Sponge cake;leftover 1 c Raspberry Jam 1/4 c Almonds, slivered 1/4 c Brandy:* 3/4 c Sherry 1 1/2 c Milk 1 c Heavy cream;or whipping 1 Vanilla pod 1 ts Cornstarch 3 T Sugar 5 Eggs...
Ingredients
- 1sponge cake;leftover
- 1cup raspberry jam
- 1/4cup almonds, slivered
- 1/4cup brandy:*
- 3/4cup sherry
- 11/2 c milk
- 1cup heavy cream;or whipping
- 1vanilla pod
Directions
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1 Sponge cake;leftover 1 c Raspberry Jam 1/4 c Almonds, slivered 1/4 c Brandy:* 3/4 c Sherry 1 1/2 c Milk 1 c Heavy cream;or whipping 1 Vani
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OR- 6 Crystallized violets * Anne's note
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I would use 1 cup sherry and not bother with the brandy * Citron is larger than a lemon
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The fruit is not eaten but the rind id used as a decoration
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Can be found in speciality stores, omit if you can't find it "Trifle, a favorite Victorian recipe, is the perfect party recipe
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Make it well ahead of time of time, so that the sherry and brandy have enough time to seep into the cake
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The charm of Trifle is its different textures
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Since these also look interesting , Trifle should be served in a glass bowl so that the effect can be seen to full advantage