Trifle
A grand Victorian-style dessert featuring layers of jam-filled Savoy biscuits soaked in sherry, enriched with almond macaroons and ratafia biscuits. This decadent dish combines the textures of soaked sponge cake and crunchy amaretti with a smooth vanilla custard pour. Finished with a cloud of sweet meringue and sliced almonds, it makes for an impressive and boozy centerpiece.
Ingredients
- 1/4 pound Raspberry jam (Approx. 1/2 cup.)
- 26 biscuits Savoy biscuits (Ladyfingers) (Originally 'Biscuits Savoy'.)
- 1 cup Sherry (Originally '1/2 pint'.)
- 1/4 pound Almond macaroons (Approx. 4 ounces.)
- 1/4 pound Ratafia biscuits (or Amaretti) (Approx. 4 ounces. Small almond-flavored biscuits.)
- 6 cakes Small sponge cakes (Total weight approx. 18 tolas (7.5 oz).)
- 2 tablespoons Almonds (Originally '2 tolas'. Blanched and sliced.)
- 2 cups Prepared Vanilla Custard (Originally '2 pasher'. Use a standard pouring custard (Crème Anglaise).)
- 3 large Egg whites (Pasteurized egg whites recommended for safety as they are not cooked.)
- 1/4 cup Fine sugar (Originally '5 tolas'. Sifted.)
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Instructions
- 1Blanch, peel, wash, and finely slice the almonds.
- 2Take 13 of the Savoy biscuits and spread raspberry jam on one side of each. Arrange them in a deep, round glass dish with the jam side facing up. Take the remaining 13 biscuits and press them firmly on top of the jammed biscuits to create sandwiches.
- 3Pour the sherry evenly over the arranged biscuits. Set the dish aside for 2 hours to allow the liquid to soak thoroughly into the biscuits.
- 4After soaking, arrange the almond macaroons and ratafia biscuits over the base layer. Neatly place the sponge cakes on top of these biscuits.
- 5Insert the sliced almonds into the sponge cakes or scatter them over the top. Pour the prepared custard evenly over the entire assembly.
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