Victorian Trifle
This trifle is ready in minutes. Very British, yet delicious
Serves: 4-6
Ingredients
- 110g/4oz ratafias
- 110g/4oz macaroons
- 110g/4oz sponge fingers
- 1 glass brandy
- 2 glasses madeira or sherry
- 570ml/1 pint custard (preferably homemade)
- 110g/4oz strawberry jam
- 255g/9oz double cream, whipped
- crystallised fruit and nuts, to decorate
Preparation time
10 minutes
Preparation
- Cover the base of a trifle dish with ratafias, macaroons and sponge fingers.
- Mix the brandy and maderia (or sherry) together before pouring over the biscuit base. Leave to soak.
- When all the moisture has been absorbed pour over the cold custard and cover with a layer of jam.
- Top with plenty of whipped cream and decorate with crystallised fruit and nuts.
