Traditional Rich Trifle Recipe

• 4 individual sponge cakes
• Raspberry jam
• 6 macaroons
• 12 ratafia biscuits
• 1/4 pt. sherry or possibly brandy & sherry
• Grated rind 1/2 lemon
• 1 ounce. almonds

1. Split the sponge cakes in 2 and spread with jam.
2. Place in bottom of a glass dish with the macaroons and most of the ratafia biscuits, reserving few for decoration.
3. Soak with sherry and/or possibly brandy, sprinkle on lemon rind and almonds.
4. Leave for about 30 min.
5. To Make Custard: Hot the lowfat milk; whisk Large eggs and sugar, then whisk in lowfat milk.
6. Cook over gently heat, stirring till custard thickens.
7. Strain, leave to cold slightly, pour over sponges.
8. Leave till cool.
9. Whip cream till thick and add in sugar.
10. Whisk the egg whites till stiff, fold into cream.
11. Pile on trifle, decorate with cherries, angelica, ratafias and almonds.

cakes, raspberry jam, macaroons, biscuits, sherry, lemon, almonds

Taken from cookeatshare.com/recipes/traditional-rich-trifle-27900 (may not work)