This very rich dessert dates back to Victorian England where it was very popular. Trifle in English cuisine is a dessert made with fruit, a thin layer of sponge fingers soaked in sherry or another fortified wine, and custard. It can be topped with whipped cream.
2 egs plus 2 extra yolks
30g – 1 oz sugar
1 tablespoon cornflour
300ml – 1/2 pint milk
1 teaspoon vanilla essence
125g – 4 oz madiera cake thinly sliced
2 tablespoons strawberry or raspberry jam
2 tablespoons madiera wine
1 tablespoon brandy
250g – 8 oz strawberries or raspberries
275ml – 10 fl oz double cream
8 blanched almonds and strawberry leaves to decorate (opptional)
Whisk the eggs, yolks, sugar, and cornflour in a bowl until well blended. Place the milk in a pan with the vanilla essence and bring to the boil. Pour the milk onto the egg mixture in the bowl whisking well all the time.
Rinse the pan and then strain the custard through a sieve back into the clean pan. Cook over a gentle heat whisking continuously until thickened. DO NOT BOIL or it will curdle. Leave to cool.
Spread the Madeira cake slices with the jam and place a layer, jam side down, in the base of a serving bowl. Mix together the Madeira wine and brandy and sprinkle over the cake slices. Repeat with the remaining cake slices and sprinkle with the remaining brandy and wine. Cover the cake with two-thirds of the strawberry or raspberry halves. In a separate bowl beat the cream until it stands in soft peaks. Fold two-thirds of the cream into the cold custard until well mixed. Spoon over the cake and fruit in the bowl, and smooth over. Place the remaining cream in a piping bag fitted with a star nozzle and pipe the cream over the top of the custard. Decorate with the blanched almonds and strawberries or raspberries and the leaves. Chill until needed.
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