The Dean’s Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a Cambridge college recipe of the eighteenth century and is really a trifle.


  • 6 sponge cakes
  • raspberry jam
  • apricot jam
  • ¼ lb. (120


Cut the sponge cakes in half lengthways and spread 6 halves thickly with raspberry jam and 6 with apricot jam. Arrange them in a large glass or china bowl, jam sides upwards: they can be piled two or three deep. Among them put 18 or so ratafias or 3 or 4 macaroons broken up. Pour over the sherry and leave at least 20 minutes to soak.

Meanwhile whip the cream, sugar and brandy as for a s