| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
English |
Dessert |
8 |
Servings |
INGREDIENTS
| 8 |
|
Sponge cakes (audio cassette box size) |
|
|
Jam (a red one) |
| 10 |
oz |
(fl) sherry (use orange juice if you want a non-alcoholic version) |
| 10 |
oz |
(fl) jelly (traditionally orange or a "red" one) |
| 1 |
cn |
(14-oz) mixed fruit; drained (up to) |
| 15 |
oz |
(fl) custard |
| 10 |
oz |
(fl) double cream (heavy) |
|
|
Sugar |
|
|
Decorations |
INSTRUCTIONS
From: s.j.spring.bra0801@oasis.icl.co.uk (s.j.spring.bra0801)
Date: Wed, 26 Oct 1994 19:40:00 +0000
Somebody asked for a trifle recipe. I checked in a few recipe books to see
if what I make is reasonably traditional, and it is apart from the jelly.
Everyone I know who makes trifle puts jelly in it, but none but one of the
books mention it.
So, here goes with translations from British pints into fluid ounces!
Use a large glass serving dish to show off the layers.
First layer: Spread the sponge cakes with the jam, then roughly crumble
them into the bottom of the glass serving dish. Sprinkle over the sherry or
orange juice, and leave for half an hour.
Second layer: Mixed the drained tinned fruit into the jelly, and put on top
of the sponge cake layer. Leave until firm enough to take next layer.
Third layer: Spread the custard on top. Leave until firm enough to take
next layer.
Fourth layer: Whip the cream and add sugar to taste, then spread or pipe on
top of the custard.
Fifth layer: Trifles are traditionally decorated with rosettes of cream
piped around the edge, together with pieces of angelica, those diamond
shaped jellies, flaked allmonds and/or glace cherries.
Refrigerate until ready to serve.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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