An extravagant dessert, Syllabub Trifle is both attractive to look at and delicious to eat. If you wish, the trifle may be made with single layers only of fnut and macaroons.
1 ½ lb. strawberries, washed, hulled and halved
3 ogen melons, flesh scooped out with a melon bailer and with the skins and seeds discarded
10 oz. raspberries, hulled
10 oz. macaroons, crushed
4 egg whites, stiffly beaten
8 oz. castor sugar
10 fl. oz. dry white wine juice of
3 tablespoons brandy
15 fl. oz. double cream
12 whole strawberries, washed and hulled
In a large glass serving bowl, arrange one-third of the strawberries. Cover the strawberries with one-third of the melon balls and one-third of the raspberries. Top with some of the crushed macaroons. Continue making layers in this way until all the ingredients are used up. Set aside. Place the stiffly beaten egg whites in a medium-sized mixing bowl. Add a quarter of the sugar and beat for minutes. Using a metal spoon, fold the remaining sugar into the egg white mix-ture. Pour over the wine, lemon juice and brandy and stir the ingredients carefully until they are thoroughly combined. Set aside.
Pour the cream into a large mixing bowl and, using a wire whisk or rotary beater, beat the cream until it is thick but not stiff. Using a metal spoon, fold the egg white mixture into the cream. Pour the cream mixture over the fruit mixture and place the bowl in the refrigerator to chill for 2 hours. Remove the bowl from the refrigerator.
Arrange the whole strawberries on top and serve immediately.