Soak it with the sherry and brandy.
Pour over the custard, and stick blanched almonds well over it.
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.