Trifle—Traditional Recipe

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 Individual sponge cakes
  • raspberry or strawberry jam
  • 6 macaroons


Split the sponge cakes into two and spread the lower halves with jam. Replace tops. Arrange in a glass dish and cover with macaroons and ratafias. Soak with sherry, and sprinkle with lemon rind and almonds. Cover with the custard and leave to cool. Whisk the cream, egg white and sugar together until stiff and pile on top of the trifle. Decorate with glacé cherries and angelica.