Trifle.
- Ingredients—1 Savoy cake.
- 1 pint of double cream.
- 1 pint of rich custard (see [Boiled Custard]).
- Some strawberry or other jam.
- 1 wineglass of sherry.
- 1 wineglass of brandy.
- ½ lb. of macaroons.
- 1 oz. of castor sugar.
- 6 sponge cakes.
Method.—Cut the cake into slices an inch thick.
Lay them on the bottom of a glass dish.
Spread them with jam.
Lay the macaroons on them.
Cover them with sponge cakes.
Soak them with the sherry and brandy, and cover with the custard.
Whip the cream very stiffly with the sugar.
Drain it on a sieve.
Before serving, heap the whip on the top of the trifle.
Decorate it with chopped pistachios, and hundreds and thousands.