Happy New Year

January 2008   :   Tipsy Laird

6 sponge cakes - 1/2 lb raspberry jam (3/4 cup) - the finely grated rind of 1 lemon - 2 oz ratafia biscuits - 1/4 pint
 medium sweet sherry or fruit juice (2/3 cup) - 2 tablespoons Drambuie - 4 egg yolks - 1 pint milk (1 1/2 cups) -
1 oz caster sugar (2 tablespoons) - a little vanilla essence - 1/4 pint double cream (2/3 cup) - flaked browned almonds, glacé cherries and angelica - a little extra Drambuie.

Split the sponges in half, spread them with jam and place them in a glass dish. Roughly crush the ratafia
biscuits and scatter them on top with the lemon rind. Mix together the sherry and Drambuie, pour it over the sponges and leave to soak.

Beat the egg yolks and sugar together. Heat the milk to blood temperature and stir it into the egg yolks.
When it is well blended return the liquid to the pan and, stirring all the time over a low heat, cook the
custard until it thickens. Pour it into the dish and leave it to cool and set.

Next day, whisk the cream to a soft peak cossistency and whisk in a little of the Drambuie. Turn the cream
onto the trifle, ease it to the sides and decorate with thenuts, cherries and angelica.

Copyright © 2007 Carine De Vos. All rights reserved.  

Revised: januari 07, 2008