Why not try a wonderfully traditional trifle from the archives of Robert Carrier circa 1967.
Perfect for a summers afternoon tea. Bon appétit!!
Ingredients
- 1 cup crumbled macaroons
- 1 tin whole peeled apricots
- 1 jam roll
- 1/4 pint sweet Marsala
- 2 tablespoons cornflour
- 2 tablespoons sugar
- 1/2 pint hot milk
- 1 pint of double cream
- 1 pint double cream teaspoon vanilla essence with sugar
- Fresh strawberries or crystallised fruits
- 3 egg yolks
Method
- Drain syrup from a tin of whole peeled apricots.
- Remove pits and puree apricots in an electric blender.
- Cut jam roll into slices.
- Arrange slices in the bottom of a large glass serving bowl, reserving 4 to 6 for decoration.
- Pour Marsala over slices and spread apricot puree over them
- Prepare custard: mix cornflour and sugar to a smooth paste with a little milk; combine with remaining hot milk in the top of a double saucepan and bring to a boil.
- Cook over water, stirring continuously, until the mixture thickens.
- Remove from heat and beat in egg yolks one by one.
- When well blended, simmer gently over water, stirring constantly, for 10 minutes.
- Stir in crumbled macaroons and leave to soak until soft. Beat well to dissolve macaroons.
- Cool custard.
- Arrange reserved jam roll slices around dish and fill dish with custard.
- Chill for 2 hours
- Just before serving, whisk double cream with vanilla essence and sugar until thick. (1) Cover custard with whipped cream and decorate with fresh strawberries or crystallised fruits; or (2) pipe whipped cream over custard (see illustration), serving remainder separately, and decorate with fresh strawberries or crystallised fruits.
Serves 8 to 10.
© Copyright Robert Carrier 1967
