Torna alla Prima Pagina

TRIFLE

Ingrdients

Serves 6-10

For the trifle base For the custard

1\2 sponge cake 450 ml milk

125 gr. Raspberry or strawberry jam 150 ml double cream

Fresh or tinned fruit of choice 8 egg yolks

100 ml sweet sherry or Marsala wine 90 gr sugar

300 ml whipping cream 50 gr cornflour

25 gr. Almonds

25 gr. Glace cherries

1- Cut the sponge cake into slices one centimeter thick. Arrange a single layer in the bowl. Spread with jam and add another layer of cake on top. Sprinkle with the sherry. Add the tin of fruit.
2- For the custard, bring the milk and some of the cream (75 ml) to the boil in a non-stick pan. Beat the egg yolks, cornflour and sugar together in a bowl, then gradually add to the hot milk and cream. Cook over a low heat. Stir constantly, for about ten minutes. Until the mixture is thick. Leave to cool.
3- Pour the custard over the cake, and chill for at least three hours. Whip the remaining cream. Spread the cream over the trifle and docorate with almonds and cherries. Enjoy!

Ciapi Gabriele 2C ALB.

Torna alla Prima Pagina