The Queen of Trifles

Name: The Queen of Trifles
Yield: Serves 8–10
Ingredients: ¼ lb (115 g) mixed crystallized fruit (such as ginger, pineapple, and cherries), finely chopped; ¼ lb (115 g) ladyfingers; ½ cup plus 2 tablespoons (150 ml) port or sherry; Slivered blanched almonds; 2 egg yolks; 2½ cups (600 ml) heavy cream; 1¼ cups (300 ml) milk; 2 teaspoons cornstarch; ¼ cup (60 ml) brandy; 1 teaspoon powdered gelatin or 2 gelatin sheets; 6 tablespoons (90 g) superfine sugar; 1 cup plus 2 tablespoons (115 g) ground almonds; ¼ lb (115 g) small almond macaroons; 1 cup (320 g) apple jelly; Mixed crystallized fruit as above, cut into small cubes; 2 teaspoons rose water

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

The Official Downton Abbey Cookbook

By Annie Gray

Published 2019

About

Trifles are, as the author of this recipe states, “exceptionally English dishes.” They can seem incoherent, using everything from sponge cake to Jell-O to fruit in all of its fresh and preserved forms. At their worst, they are a horrid concoction of soggy cake, bland fruit, and powdery custard. At their best, they are sublime. This one uses many elements that appear in the background of kitchen scenes at Downton: whipped cream, jam, preserved fruits, and some of the many eggs always ready f