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Best of Britain on-Line Cookbook
Desserts
Olde
English Trifle
A perfect trifle should be a rich confection of fruit, light sponge,
alcohol, real egg custard and whipped cream. The recipe has altered
little over the centuries-at one time the custard was topped with
syllabub and fruit has not always been added. Serves 6-8.
Ingredients:
4
Trifle sponges
4tbsp
cherry jam
15
ratafia biscuits
4tbsp
sherry
2
peeled and sliced bananas
juice
and zest of 1 lemon
225g
cherries stoned
450ml
milk
3
eggs
50g
caster sugar
150ml
double cream
glace
cherries to decorate
25g
chopped and toasted nuts to decorate
Preparation:
- Cut the trifle sponges in half and spread with
jam, then sandwich together. Arrange in the base of a glass serving
dish.
- Cover the ratafias and sprinkle with sherry. Coat
the bananas in lemon juice. Arrange the bananas and cherries on
top of the ratafias.
- Heat the milk until almost boiling. In a large
bowl, whisk together the eggs, lemon zest and sugar until pale,
then pour on the hot milk, stirring continuously.
- Return to the saucepan and heat gently, stirring
continuously, until the custard thickens enough to coat the back
of a wooden spoon. Do not allow to boil. This takes about 20 minutes.
Set aside to cool.
- Pour the custard over the trifle and leave until
cold. Pipe the cream on top of the trifle and decorate with glace
cherries and nuts.
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