St. Honore Trifle


  • 1 round sponge cake (1 in. thick by 6 in. across)
  • 2–3 egg whites
  • 4 oz. castor sugar
  • ¼ lb. macaroons or ratafia biscuits
  • ¼ pt. sherry
  • ½ pt. double cream


  • Glacé cherries
  • angelica


Place sponge cake on a baking sheet. Make meringue with egg whites and sugar. Pipe a border of meringue around the top edge of the sponge cake, and dry off in a very cool oven (265 ° F., Gas ½). Do not allow meringue to colour. Place a thick layer of macaroons or ratafias on top of the cake and soak well with the sherry for at least 1 hr. Avoid touching the meringue with sherry, otherwise it may crumble. Pile whipped cream on top and decorate with cherries and angelica.