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Ingredients
- 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
Directions
- Split the sponge cakes in 2 and spread with jam. Place in bottom of a glass dish with the macaroons and most of the ratafia biscuits, reserving few for decoration. Soak with sherry and/or possibly brandy, sprinkle on lemon rind and almonds. Leave for about 30 min.
- To Make Custard: Hot the lowfat milk; whisk Large eggs and sugar, then whisk in lowfat milk. Cook over gently heat, stirring till custard thickens. Strain, leave to cold slightly, pour over sponges. Leave till cool. Whip cream till thick and add in sugar. Whisk the egg whites till stiff, fold into cream. Pile on trifle, decorate with cherries, angelica, ratafias and almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 338 | |
| Calories from Fat 62 | 18% |
| Total Fat 7.0g | 9% |
| Saturated Fat 4.46g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 187mg | 8% |
| Potassium 146mg | 4% |
| Total Carbs 58.68g | 16% |
| Dietary Fiber 1.3g | 4% |
| Sugars 45.17g | 30% |
| Protein 4.03g | 6% |
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