LOCATION: Recipes >> Trifle Recipes >> Trifle 34
|
 |
|
Trifle 34
|
|
|
|
Trifle
250 g sponge cake
3 tbs. raspberry jam
50 g sliced, peeled almonds
3 tbs.brandy
1/8 liter sweet sherry
250 g raspberries
3/4 liter whipped cream
1 tbs. sugar
1 vanilla pod
Slice the sponge cake, brush 2/3 of it with raspberry jam and place
it in a bowl. Now dice the rest of the cake, place it in the bowl,
give the almonds on to it and sprinkle all with brandy and sherry.
Keep 10 of the raspberries for decoration and give the remaining
ones into the bowl. Whip cream very stiff, sweeten with sugar and
add the inner part of the vanille pod. Give most of the cream on
top of the trifle and decorate the top with the remaining raspberries
and little cream dots.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
