Trifle II

A marvellous concoction of cake, jelly , fruit and Creme Patissiere, Trifle

11 is a rich dessert to serve at a dinner party. Or you could substitute fruit juice for the sherry, omit the brandy and serve it as a special family treat. x

7-inch stale Sponge Cake

1 fl. oz. sweet sherry

12 fl. oz. Creme Patissiere

15 oz. canned fruit cocktail, drained

12 fl. oz. strawberry jelly, cool and on the point of setting

10 fl. oz. double cream , stiffly whipped

2 tablespoons brandy

4 oz. fresh strawberries, hulled, washed and halved

2 tablespoons slivered almonds, toasted

Break the sponge into small pieces and place it on the bottom of a large glass serving bowl. Pour over the sherry and set aside at room temperature for 20 minutes. Stir in the creme patissiere and chill in the refrigerator for 30 minutes.

Stir the fruit cocktail into the jelly mixture, then pour it over the sponge mixture. Place the bowl in the refrigerator for 45 minutes to 1 hour or until the jelly has set.

Meanwhile, in a medium-sized mixing bowl, beat the cream and brandy together with a wire whisk or rotary beater until the mixture forms stiff peaks. Fold in half of the strawberries.

Remove the bowl from the refrigerator and spoon the cream mixture, over the jelly . Decorate the cream with the remaining strawberries and almonds. Serve at once.

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