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Scots Trifle
- Difficulty
Easy
Published 2015
Traditional Recipe
Ingredients
- stale sponge cakes or rice cake
- ratafias
- raspberry or strawberry jam
- lemon rind
- sherr
Method
Split six individual sponge cakes and spread thickly with jam. Put together again and arrange in a shallow glass dish. Pound about eighteen ratafia biscuits and strew over the sponges. Sprinkle with the grated rind of half a lemon. Over this pour a gill of sherry (not too dry) and two tablespoonfuls of brandy, then three-quarters of
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