LOCATION: Recipes >> Trifle Recipes >> English Trifle
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English Trifle
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English Trifle
to serve 8
6 large macaroons
Frontignan (muscat-flavoured wine)
1 glass brandy
1 pint (UK=20 fl oz) single cream
2 large egg yolks
2 large eggs
1 tbs ground rice or flour
Caster sugar
Raspberry jam
Syllabub
Ratafia biscuits
Candied peel
Put the macaroons in the base of a deep glass dish, cutting them
to fit if necessary. Pour 5 fl oz wine over them and the brandy.
Allow it to soak in then add more if the macaroons are on the dry
side. Make custard: Bring the single cream to the boil and pour
it onto the egg yolks and eggs which have been beaten together with
the ground rice or flour.
Return this mixture to the pan and cook gently without boiling
until very thick; keep stirring with a spoon. Season with sugar
to taste.
Pour custard over the macaroons and leave in a cool place to set.
When firm, spread with a layer of raspberry jam.
Pour syllabub on top (or use lightly whipped cream). Decorate with
ratafia biscuits, cut peel and other decorations.
Leave in a cool larder overnight if possible, rather than a
refrigerator.
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