Suffolk trifle

Yield: 4 Servings

Measure Ingredient
4 \N Large macaroons
4 tablespoons White wine
1 tablespoon Brandy
½ pint Single cream
1 \N Egg and 1 egg yolk
1 tablespoon Cornflour
½ ounce Caster sugar
3 ounces Raspberry jam
1 ounce Blanched almonds
1 ounce Candied peel, chopped
½ pint Double cream

Put the macaroons in a glass bowl and pour over the wine and brandy. Leave macaroons to soak, adding extra wine or brandy if they appear dry. Pour the single cream into a pan and warm gently until just on the point of boiling. Beat together the egg, egg yolk and cornflour in a bowl, pour on the cream and whisk Iightly. Return to a clean saucepan and cook gently, without boiling, until custard has thickened, stirring continuously. Stir in the sugar and allow the custard to cool a little.

Pour over the soaked macaroons and set in a cool place. Carefully smooth the jam over the custard, then sprinkle with almonds and candied peel.

Whip the double cream until it stands in soft peaks and pipe or pile on top of trifle. Serve decorated with extra blanched almonds and candicd peel, if desired.

Posted to MM-Recipes Digest V3 #264 Date: Fri, 27 Sep 1996 18:07:10 +0000 From: "ray.watson" <ray.watson@...>

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