Trifle

Name: Trifle
Yield: Yield: 8–10
Cuisine: United Kingdom
Ingredients: 125 g (4 oz) ratafia biscuits or macaroons; 4–5 tablespoons medium dry sherry or Madeira; 250 g (8 oz) Victoria, egg-batter Cream Sponge, or panettone; Cream: 300 ml (10 fl oz) whipping cream, whipped; 2 tablespoons toasted flaked almonds; And/or 6-8 small meringues; 3–4 tablespoons strawberry conserve, or raspberry jam, or rum preserved berries; 6 egg yolks; 40 g (1½ oz) caster sugar (1); 500 ml (18 fl oz) milk; 75 g (3 oz) caster sugar (2)

Preparation info

Yield:
8–10

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Cook’s Tip: This popular pudding comes after steak and kidney pie for New Year’s day dinner and is usually made with a Victoria or egg sponge, but a festive Italian yeast cake (panettone) adds its special light texture and aromatic flavours.

Ingredients

125 g (4 oz) ratafia biscuits or macaroons
250 g (

Europe
United Kingdom
Dinner
Preserve
New Year

Method

Making the Base

Crumble the biscuits into the base and cover with the sponge or panettone. Sprinkle with brandy or Madeira and leave to soak for a few hours or overnight. Cover with conserve, jam or Rum Preserved Berries and spread evenly.

To Make the Custard

Put the egg yolks into a bowl and beat w