Eighteenth-Century English Trifle

Name: Eighteenth-Century English Trifle
Ingredients: toasted flaked almonds; 4 oz / 110 g caster sugar; 1 vanilla pod; 6 egg yolks; apricot glaze or redcurrant jelly; apricot glaze or redcurrant jelly; 12 amaretti; ¼ pt / 140 ml cream sherry; 1 pt / 570 ml whipping cream; generous 4 oz / 120 g icing sugar; 4 eggs, separated; ¾ pt / 430 ml milk; generous 4 oz / 120 g self-raising flour, sifted

Preparation info

Serves
10

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

Sponge

4 eggs, separated
generous 4 oz / 120 g icing sugar

Dessert
Vegetarian

Method

Line a 10 × 14 in / 25.5 × 35.5 cm Swiss roll tin, with buttered greaseproof paper. To make the sponge, whisk the egg yolks over hot water with half the sugar until pale and thick enough to leave a ribbon.