Make Trifle - The Victorian Way
Mrs Crocombe shows how to make a delicious trifle the Victorian way.
She includes the recipe and method so you can make it yourself.
Duration/Time: 5:24
INGREDIENTS:
- 1 teacup of jam
- 50 ml brandy
- 125ml port or sherry
- 1 tbsp caster sugar
- 100g ground almonds
- 100g leftover sponge cake
- 100g ratafia biscuits or macaroons
- One and a quarter pints whipping cream
- 100g crystallized fruit, such as ginger and cherries
- 500ml custard (you need to add either 2x sheets of gelatine or 2 tbsp of cornflour to it so it will set)
For the decoration:
- Slivered blanched almonds
- Small cubes of crystallised fruit
- Anything else you like (flowers are always nice - but be careful to only choose edible varieties)
METHOD:
This recipe is excellent for using up leftover sponge cake.
You may prefer to use a fatless sponge as it is slightly lighter.
Cut your sponge cake into slices and layer these into a deep glass dish then pour over the brandy.
Spread your jam on top – you can use whatever flavour you like.
Chop your fruit and add this in an even layer on top.
Add your macaroons or ratifia biscuits, and over this pour your port or sherry.
Leave this to soak for 10-15 minutes.
If you have not got any custard to hand, this is the time to make it.
The custard needs to set, so if it does not have gelatin in it you need to add some.
Reheat the custard and add 2 sheets (soaked first) of gelatin.
If you have no gelatin, whisk up cornflour in a little milk, and add it to the hot custard.
Add your ground almonds and allow to cool to room temperature then spread over your trifle evenly.
Whip the cream into soft peaks for piping and add some sugar. Pipe this onto your custard, building up layers of cream.
Decorate your trifle using almonds, crystallised fruit and edible flowers.