Traditional Manor House Trifle
With a syllabub on a blanket qf custard laid over wine and brandy-soaked freshfruit and macaroons, this is one of the
most luxurious trifles there is and makes an ideal ending to a special meal. Instead of using 5 egg yolks for the custard, you could use 2 egg yolks and 2 whole eggs.
INGREDIENTS:
6 LARGE MACAROONS
350 G/12 OZ PREPARED FRESH FRUIT, SUCH AS STRAWBERRIES, RASPBERRIES, PEACHES
AND NECTARINES
150 ML/5 EL OZ DESSERT WINE
SUCH AS BEAUMES-DE-VENISE 31/2 TBSP BRANDY
425 FL OZ SINGLE CREAM
OR MIILK
1 VANILLA POD
5 EGG YOLKS, SIZE 2
70 G/21/2 OZ CASTER SUGAR FINELY GRATED RIND AND JUICE OF I LEMON
300 ML/10 FL OZ. DOUBLE CREAM
DECORATION:
TOASTED FLAKED ALMONDS AND CRYSTALLIZED FRUITS
DIRECTIONS:
Put the macaroons into the base of a glass serving dish, cover with the fruit, then pour over 11 tablespoons of the wine and 2 tablespoons of brandy and leave to soak. 2 Make a custard (see page 181) with the cream or milk, vanilla pod, egg yolks and 2 tablespoons of the sugar. Allow to cool slightly, stirring occasionally, then pour over the fruit and leave to cool completely.
In a bowl, stir together the remaining wine, brandy and sugar and the lemon rind and juice until the sugar has dissolved. Gradually stir in the cream, then whisk until the cream holds its shape. Spoon onto the custard and decorate with flaked almonds and crystallized fruits.
