A Grand Trifle

Very slightly adapted from Mrs Glasse’s recipe.


  • 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)
  • 18 small macaroons
  • 12 sponge fingers
  • 24 ratafias
  • ½ lb. (240 g.) raspberry jam
  • ½ lb. (240 g.) red-currant jelly
  • ¼ pint ( dl.) sherry
  • pints (9 dl.) double cream
  • 1 lemon
  • 1 orange
  • 3 oz. (90 g.) caster sugar


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 full of them. Pour over ½; pint (3 dl.) cream, and into it put alternate heaps of raspberry jam and red-currant jelly all over the surface. Soak all the remaining biscuits in the sherry (breaking up the sponge fingers) and arrange over this. Beat up 1 pint (6 dl.) cream with the lemon and orange juice and sugar until it just holds a peak and pile all over, raising it high above the sides of the bowl. Decorate with crystallized fruits, violets, rose leaves, toasted almonds, etc.

Mrs Glasse says, ‘This is fit to go the King’s table, if well made, and very excellent when it comes to be all mixed together.’