Tipsy Trifle.
- 1 quart of milk.
- 3 eggs, whites and yolks beaten separately.
- 1 stale sponge-cake.
- 1 cup of sugar.
- Flavoring of vanilla.
- 1 cup of sherry wine.
- A few spoonfuls of currant jelly.
Make a custard of the milk, sugar, the yolks of the eggs and the whites of two. Put in the latter ingredients when the milk almost boils, and stir until it begins to thicken. Flavor when cold. Put a layer of sliced cake in the bottom of a glass bowl. Wet with the wine and a few spoonfuls of custard, and when it is quite soaked, put on more cake. Proceed in this manner until the cake and wine are used up, when pour on, a little at a time, the remainder of the custard; holding down the cake with a bread spoon as you do this to keep it from floating. Lay a heavy plate upon it, for the same purpose, while you prepare a méringue by whipping stiff the rest of the whites, and then beating in the currant jelly. Cover the trifle with this just before dinner-time.