Name: English Trifle #2
Ingredients: 1 pk "champagne biscuits"; lady fingers; or a small yellow sponge cake; 1 cn Raspberries in heavy syrup (or any other fruit); 1 pk Vanilla pudding mix (see note); 1/2 pt Whipping cream; Sugar; Chocolate curls (optional); Any liqueur complementary to the fruit used

For my own part, I have never ceased to rejoice that God has appointed me to such an office. People talk of the sacrifice I have made in spending so much of my life in Africa. Is that a sacrifice which brings its own blest reward in healthful activity, the consciousness of doing good, peace of mind, and a bright hope of a glorious destiny hereafter? Away with the word sacrifice. Say rather it is a privilege. Anxiety, sickness, suffering, or danger, now and then, with a foregoing of the common conveniences and charities of this life, may make us pause, and cause the spirit to waver, and the soul to sink; but let this only be for a moment. All these are nothing when compared with the glory which shall be revealed in and for us. I never made a sacrifice.

David Livingstone

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy	English	Dessert	4	Servings

INGREDIENTS

1	pk	"champagne biscuits"; lady fingers; or a small yellow sponge cake
1	cn	Raspberries in heavy syrup (or any other fruit)
1	pk	Vanilla pudding mix (see note)
1/2	pt	Whipping cream
		Sugar
		Chocolate curls (optional)
		Any liqueur complementary to the fruit used

INSTRUCTIONS

From: deirdre@raptor.sccs.swarthmore.edu (Deirdre Edwards)
Date: Thu, 27 Oct 1994 21:47:00 +0000
Well, when I lived in Germany, this is how my (English) host mother made
trifle:
NOTE: vanilla pudding mix (I use Bird's, an English brand you can get here,
because the sugar content is lower.  If you can't find a European pudding
mix, I'd make a batch of homeade with very little sugar)
Tear or cut biscuits or cake into about quarter-sized pieces.  Put in
trifle bowl or any bowl with steep sides. Pour the canned fruit and syrup
over the cake. Add 2 Tbsp liqueor, if desired. Let sit for a few hours.
Make vanilla pudding and pour on top of fruit and cake mixture.
After pudding has set, whip cream until good and thick.  Sweeten to taste.
Spread over pudding.  Garnish with chocolate curls if desired.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
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