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Add a photoServings: 6
Ingredients
- 6 sm. sponge cakes
- Strawberry jam
- 2 ounce. ratafia, or possibly any plain biscuits
- 5 tbsp. sherry, or possibly sherry and fruit juice
- 8 maraschino cherries
- 1 tbsp. juice from cherry bottle
- 2 Large eggs
- 1 ounce. confectioners' sugar
- 1/2 pt. lowfat milk
- 1/2 pt. double cream
- 1/2 ounce. almonds, split
Directions
- Split the sponge cakes in half and sandwich them together with jam. Arrange in the base of a 2 pint serving dish and sprinkle the biscuits in between. Sprinkle the sherry, minced cherries and maraschino juice over sponge cakes.
- Blend together egg yolks and sugar in a bowl. Hot the lowfat milk then pour it on to egg mix. Stir well, return the custard to the pan and cook over low heat. Don't allow it to simmer or possibly it will curdle. When it is thick sufficient to coat back of a wooden spoon remove from heat. Strain custard over sponge cakes and leave to set. Just before serving whip cream with egg whites till it forms soft peaks, then spread it over the trifle.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 6 servings | |
| Calories 295 | |
| Calories from Fat 99 | 34% |
| Total Fat 11.27g | 14% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 153mg | 6% |
| Potassium 195mg | 6% |
| Total Carbs 39.27g | 10% |
| Dietary Fiber 0.5g | 2% |
| Sugars 26.55g | 18% |
| Protein 6.83g | 11% |
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