| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Veg2, Vegetarian |
8 |
servings |
INGREDIENTS
| 1/2 |
pt |
Milk |
|
|
A dash of sherry |
| 8 |
oz |
Trifle sponges; split in half |
|
|
; horizontally |
| 6 |
oz |
Margarine |
| 4 |
oz |
Caster sugar |
| 1 |
|
Pinches salt |
| 6 |
|
Free-range eggs; separated |
| 8 |
oz |
Plain chocolate |
| 1/2 |
pt |
/ 300ml double cream; whipped |
|
|
Grated plain chocolate to decorate |
INSTRUCTIONS
1. Mix the milk with the sherry in a shallow dish. Dip the split
trifle sponges in it briefly to moisten, then use to line a greased 8
inch (20cm) souffl. dish. Line the sides first and then cover the
bottom.
2. Cream the margarine with the sugar and salt until light and
fluffy, then beat in the egg yolks. Beat until the mixture is pale
yellow.
3. Melt the chocolate in a bowl over hot water, or in the microwave.
Gradually beat the chocolate into the egg yolk mixture. In another
bowl, whisk the egg whites until very stiff and fold into the mixture.
4. Pour into the sponge-lined dish, cover and chill for at least 24
hours.
5. Turn out, cover with whipped cream and decorate with grated
chocolate.
Converted by MC_Buster.
NOTES : This sumptuous dessert of sherry-moistened sponge surrounding
a rich chocolate mousse filling, all covered with whipped cream, is
always a huge success. Everyone asks for the recipe, so here it is!
Converted by MM_Buster v2.0l.
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