Roz's chocolate trifle - (3)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Budious biscuits (sponge fingers) | ||
| ½ | pint | Whipping cream |
| 1 | Desert spoon caster sugar* | |
| 8 | ounces | Milk chocolate |
| 3 | ounces | Caster sugar |
| 2 | tablespoons | Water |
| 3 | Eggs | |
| ½ | cup | Sherry (up To 1) |
Directions
Line dish with budious biscuits, soak with sherry without being runny. Whip the cream with the desert spoon of caster sugar and cover the biscuits.
Melt the chocolate with the 3 oz of sugar and water. Do not allow to boil.
Separate the 3 eggs. Add the yolks to the chocolate mixture. Beat egg whites until stiff. Fold into chocolate mixture. Then spoon the mixture over the cream (do not pour on as cream will rise through.) Prepare a day in advance, chill in fridge and remove one hour before serving.
* Caster sugar is granulated sugar.
Recipe by: Roz Ivanich – S.A. '63 Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Frank Morgan" <femorgan@...> on Aug 6, 1997