How to Make Trifle - The Victorian Way

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Mrs Crocombe is making trifle - one of Lord Braybrooke's favourite desserts. It's the perfect treat to follow any meal.

INGREDIENTS
100g leftover sponge cake
100g ratafia biscuits or macaroons
50 ml brandy
125ml port or sherry
1 teacup of jam
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 when you are making it so that it will set)
100g ground almonds
1 ¼ pints whipping cream
1tbsp caster sugar

For the decoration:
Slivered blanched almonds
Small cubes of crystallised fruit
Anything else you like (flowers are always nice - but be careful to choose edible varieties as some varieties of flowers can be dangerous to eat)

METHOD
Cut your sponge cake into slices. This recipe is excellent for using up leftover sponge cake. You may prefer to use a fatless sponge as it is slightly lighter.

Layer these into a deep glass dish, and pour over the brandy.

Spread your jam on top – you can use whatever flavor you like.

Chop your fruit and add this in an even layer on top. Now add your macaroons or ratifia biscuits, and over this pour your port or sherry.
Leave this to soak for 10-15 minutes.

If you haven’t any custard to hand, this is the time to make it. The custard needs to set, so if it’s not got gelatin in, reheat and add 2 sheets (soaked first), or 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.

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