| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Desserts, Cakes, *mccartney, Vegetables | 10 | Servings | |
INGREDIENTS
| 1 1/4 | c | Milk |
| 1 | ds | Sherry |
| 8 | oz | Plain cake; sliced |
| 6 | oz | Margarine |
| 1/2 | c | Granulated sugar |
| 1 | pn | Salt; optional |
| 6 | Eggs; separated | |
| 8 | oz | Semisweet chocolate |
| 1 1/4 | c | Heavy cream OR double cream; whipped |
| Grated 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) souffle 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. Notes: Serves 8-10. This sumptuous dessert of sherry-moistened sponge surrounding a rich chocolate mousse filling, all covered with whipped cream, is always a huge success. CAKE: sponge cake, or angel food. 1998 Hanneman/McBuster (PER SERVING with angel food: 487 cals, 35 g fat) Recipe by: LINDA'S KITCHEN by Linda McCartney (Little, Brown) Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 21, 1998
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