| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Food networ, Food2 | 6 | servings | |
INGREDIENTS
| 1 | lb | Madeira cake |
| 4 | oz | Macaroons |
| 2 | tb | Brandy |
| 2 | tb | Madeira |
| 1 | pt | Milk |
| 6 | Egg yolks | |
| 2 | oz | Vanilla sugar |
| 1 | Orange; zest of | |
| 8 | oz | Raspberries |
| Zest and juice of 1 lemon | ||
| 1 | pt | Double cream |
| 1/2 | pt | Sweet white wine |
| Sugar to taste | ||
| Lavender; rosebuds or lemon | ||
| ; zest to decorate |
INSTRUCTIONS
SYLLABUB Make a custard by heating the milk with the orange zest. Beat the egg yolks with the sugar and, when the milk is at scalding point, add it to the egg yolks. Mix well and return to the pan. Heat very gently until thickened - DO NOT BOIL! Sprinkle with the sugar to prevent a skin from forming. Put half the sliced cake at the bottom of your serving dish and pour over the Madeira. Put the raspberries on top, then the macaroons, then the cooled custard. Now add the rest of the cake. Make the syllabub by soaking the lemon rind in the juice for 2 hours. Add to the wine. Loosely whip the cream and add the wine and lemon to it. Add sugar to taste, then pour on top of the trifle and decorate as you like. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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