Scots Trifle

Preparation info

    • Difficulty


Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

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Traditional Recipe


  • Stale sponge cakes or rice cake, ratafias, raspberry or strawberry jam, lemon rind, sherry, brandy (optional), rich custard, cream, garnishing


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 a