An Excellent Trifle

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Soaked cakes
Soaking liquid
Custard
Whipped syllabub
Topping
Instructions (8)
  1. Soak four sponge-biscuits and half a pound of macaroons and ratifias in a mixture of equal parts of wine and brandy (about a wineglassful of each), or two-thirds of good sherry or Madeira and one of spirit.
  2. Cover the bottom of the trifle-dish with part of these soaked cakes.
  3. Pour upon them a full pint of rich boiled custard made with three-quarters of a pint, or rather more, of milk and cream taken in equal portions, and six eggs; and sweetened, flavoured and thickened by the receipt of page 481.
  4. Lay the remainder of the soaked cakes upon it.
  5. Pile over the whole, to the depth of two or three inches, the whipped syllabub of page 476, previously well drained.
  6. Sweeten and flavour slightly with wine only, less than half a pint of thin cream (or of cream and milk mixed).
  7. Wash and wipe the whisk, and whip the cream/milk mixture to the lightest possible froth.
  8. Take off the froth with a skimmer and heap it gently over the trifle.
Original Text
AN EXCELLENT TRIFLE. Take equal parts of wine and brandy, about a wineglassful of each, or two-thirds of good sherry or Madeira, and one of spirit, and soak in the mixture four sponge-biscuits, and half a pound of macaroons and ratifias; cover the bottom of the trifle-dish with part of these, and pour upon them a full pint of rich boiled custard made with three-quarters of a pint, or rather more, of milk and cream taken in equal portions, and six eggs; and sweetened, flavoured and thickened by the receipt of page 481; lay the remainder of the soaked cakes upon it, and pile over the whole, to the depth of two or three inches, the whipped syllabub of page 476, previously well drained; then sweeten and flavour slightly with wine only, less than half a pint of thin cream (or of cream and milk mixed); wash and wipe the whisk, and whip it to the lightest possible froth: take it off with a skimmer and heap it gently over the trifle. Macaroons and ratifias, 1/2 lb.; wine and brandy mixed, 1/4 pint; rich boiled custard, 1 pint; whipped syllabub (see page 476); light froth to cover the whole, short 1/2 pint of cream and milk mixed; sugar, dessertspoonful; wine, 1/2 glassful.
Notes
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