Christmas Dish (Trifle)
A decadent Victorian-era trifle featuring layers of tender sponge cake and crisp almond macaroons soaked in a warm, boozy syrup of redcurrant jelly, sherry, and raisin wine. This festive dessert offers a delightful contrast of textures as the cake absorbs the rich, sweet liquid, topped off with a smooth layer of custard or cream. Finished with a garnish of sliced almonds, it makes for an elegant and satisfying holiday centerpiece that captures the essence of traditional celebrations.
Ingredients
- 1 pound Sponge cake (Small sponge cakes, store-bought or homemade.)
- 1/2 pound Redcurrant jelly (Approx. 1 cup.)
- 1/4 pound Almond macaroons (Crisp almond cookies (not coconut macaroons).)
- 1/4 pound Powdered sugar (Approx. 1 cup.)
- 1/2 pint Sherry (Approx. 1 cup. Adjust quantity based on preference.)
- 1/2 pint Raisin wine (Approx. 1 cup. Can substitute with sweet dessert wine, Madeira, or Marsala.)
- 1/2 cup Sliced almonds (Quantity estimated for garnish.)
- 2 cups Prepared custard or heavy cream (Quantity estimated. Use thin custard or whipped cream as a topping.)
Instructions
- 1Slice the sponge cake into thin pieces. Arrange the cake slices and the almond macaroons in the bottom of a deep serving dish or trifle bowl.
- 2In a saucepan (originally a tinned pan), combine the redcurrant jelly, powdered sugar, sherry, and raisin wine. Place over medium heat and bring to a boil. Once the mixture bubbles, remove it from the heat.
- 3Pour the hot syrup mixture over the arranged cake and macaroons in the dish. Allow it to sit so the cake and macaroons fully absorb the liquid.
- 4Once the base has soaked and cooled, pour the prepared thin custard or cream over the top. When the topping has set or thickened slightly, insert the almond slices closely together over the surface. Serve chilled or at room temperature.