Rum Trifle, a variation on the traditional trifle, is a very rich dessert. Plain sponge may be substituted for chocolate sponge, although in both cases, the sponge should not be iced or otherwise decorated.
1 X 8-inch Chocolate Sponge Cake
4 bananas, peeled and thinly sliced
6 canned pineapple rings, drained
4 fl. oz. rum
2 fl. oz. pineapple juice
1 ½ pints double cream
5 egg yolks
2 oz. castor sugar
2 oz. plain chocolate, coarsely grated 2 oz. walnut halves
Cut the chocolate sponge into small pieces and set aside.
Arrange the bananas and pineapple rings along the bottom of a deep serving bowl. Arrange the chocolate sponge pieces in a compact layer over the top. Pour over the rum and pineapple juice and set aside.
Pour 1 pint 2 cups of the cream into a medium-sized saucepan and place the pan over low heat.
Put the egg yolks and sugar into a large heatproof mixing bowl and place the bowl over a large saucepan half-filled with hot water. Place the pan over low heat and keep it simmering. Whisk the egg yolks and sugar with a wire whisk until they are thick and creamy.
Remove the pan containing the cream from the heat and gradually whisk it into the egg yolk and sugar mixture.
Remove the mixing bowl from the saucepan and pour the mixture over the chocolate sponge. Allow to cool and then place the trifle in the refrigerator to chill for 1 hour.
Beat the remaining cream with a wire whisk or rotary beater until it forms stiff peaks.
Remove the trifle from the refrigerator and spread the cream evenly over the trifle. Sprinkle the grated chocolate and walnuts over the top and serve im-mediately.