An Excellent Trifle

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Macaroons and ratifias, ½ lb.
  • wine and brandy mixed, ¼ pint
  • rich


Take equal parts of wine and brandy, about a wineglassful of each, or two-thirds of good sherry or Madeira, and one of spirit, and soak in the mixture four sponge-biscuits, and half a pound of macaroons and ratifias; cover the bottom of the trifle-dish with part of these, and pour upon them