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PrintOLDE ENGLISH TRIFLE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Cut the trifle sponges in half and spread with jam, then sandwich together. Arrange in the base of a glass serving dish.
- Cover with ratafias and sprinkle with sherry. Coat the bananas in lemon juice.
- Arrange the bananas and cherries on top of the ratafias.
- Heat the milk in a medium saucepan until almost boiling.
- In a large bowl, whisk together the eggs, lemon rind and sugar until pale, then pour on the hot milk, stirring continuously.
- Return to the saucepan and heat gently, stirring continuously, until the custard thickens enough to coat the back of a wooden spoon.
- Do not allow to boil. This takes about 20 minutes. Set aside to cool.
- Pour the custard over the trifle and leave until cold.
- Whip the cream until stiff and pipe on the top of the trifle and decorate with glace cherries and nuts.
INGREDIENTS
- 4 trifle sponges
- 60 ml cherry jam
- 15 ratafia biscuits
- 60 ml sherry
- 2 bananas, peeled and sliced grated rind and juice of Vi lemon
- 250 grams cherries, stoned
- 450 ml fresh milk
- 3 eggs
- 50 grams castor sugar
- 150 ml fresh double cream
- Glace cherries, to decorate
- 25 grams chopped nuts, toasted, to decorate
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