431332 syllabub trifle

Categories
Medieval
Desserts
Yield
1 servings
MeasureIngredient
1 pounds Strawberries (1 to 1 1/2 pt)
½ pounds To 1 lb grapes
1 pack Macaroon cookies
Egg whites
¾ cup Sugar
5 ounces White wine
2 tablespoons Brandy
1 carton Cream
  Juice of 1/2 lemon

Reserve some fruit for decoration. Hull and slice strawberries.

Halve and de-seed grapes. Arrange strawberries (half) and half the grapes in a glass bowl. Cover with a single layer of macaroon cookies. Layer remaining fruit and enough macaroons for a single layer to finish. Stiffly whisk egg whites. Add sugar, wine, brandy, and lemon juice. Carefully fold into whites. Whip cream and fold into meringue mixture. Pour over fruit and macaroons. Cover with plastic wrap and refrigerate for 3 hours. The wine and brandy will fall from the cream and soak the macaroons to soften. Decorate with fruit and macaroon crumbs. Submitted By BARRY WEINSTEIN On 04-21-95

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