St. Honore Trifle

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 1 round sponge cake (1 in. thick by 6 in. across)
  • 2–3

Method

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