My own take on a classic, and another one of my son Auki's all time favourites.
Ingredients:
4 extra large eggs
800 mL trim milk
250 mL medium dry sherry
6 tablespoons sugar
Almond essence
Strawberry or raspberry jam
Sponge cake
Flaked almonds (dry roasted in the oven until golden brown)
Glacé red cherries.
Amaretti biscuits
Cream (whipped cream to spread on the trifle)
Method:
Slice the cake in half horizontally, spread with strawberry jam, and sandwich the two halves. Slice longwise approximately 2 cm wide and then across at apprximately 4 cm. Place the cake pieces in a large glass bowl and pour sherry all over. Make the custard and pour over the cake pieces. Insert a fork a few times around the cake so that the custard is distributed evenly. Cool completely before placing in the fridge. Spread cream over the trifle. Decorate with almonds and cherries, Make the trifle the day before eating.
Monday 29 August 2011
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1 comments:
Most definitely a favourite! The danger is I don't know when to stop eating!
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