Strawberry Trifle.
- 1 quart of milk.
- 5 eggs, whites and yolks beaten separately.
- 1 stale sponge-cake.
- 1 cup of sugar.
- 1 cup of sweet cream.
- Ripe strawberries.
Heat the milk; beat in yolks and sugar. Cook and stir until the custard begins to thicken. Slice your cake, and put a layer in a glass dish. Wet with the cream; cover with fresh, ripe berries, sprinkled with sugar, then more cake, cream, and berries, until the dish is three-quarters full. Pour the custard, gradually, over all. Beat the whites stiff with a little sugar and strawberry-juice, and heap roundly on the top. Lay rows of bright berries upon the méringue.
Second Week. Friday.