A Grand Trifle

Preparation info

  • Serves

    10–12

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Very slightly adapted from Mrs Glasse’s recipe.

Ingredients

  • 2 packeted orange jellies or the recipe for Charles II’s Orange Jellies (double quantity) (much improved if the juice of 4–6 oranges is used with water)

Method

In a very large bowl (traditionally glass) make up the two jellies, making a little less than 1 quart (I1.). Allow the jelly almost to set and then push into it half the macaroons and sponge fingers, each broken into 3, and half the ratafias. By this method the biscuits keep their consistency. If the liquid jelly is poured over them, they absorb too much and become flabby. The jelly should be f