1. No category

Mary Berry’s
1
Old English trifle 2
5
Cut the trifle sponges in half
horizontally and sandwich the halves
together with the jam.
Pour the custard over the sponges,
fruit, and biscuits in the glass bowl.
Cover the surface of the custard with a
sheet of cling film, to prevent a skin from
forming, and chill until set, preferably
overnight (to let the flavours mingle).
3
Line the bottom of a glass serving bowl
with the trifle sponges, and arrange
the fruit and biscuits on top. Drizzle over
the sherry and reserved fruit juice, and
leave to soak while you make the custard.
6
4
Apricot and ginger trifle
Drain and slice the fruit, reserving
the juice.
SERVES 8
401 CALS PER SERVING
1 x 400 g can peach or pear halves
6 trifle sponges
4 tbsp red fruit jam
60 g (2 oz) ratafia biscuits or macaroons
75 ml (21⁄2 fl oz) sherry
3 egg yolks
30 g (1 oz) caster sugar
1 tsp cornflour
300 ml (1⁄2 pint) milk
300 ml (1⁄2 pint) double or whipping cream
In a bowl, mix together the egg yolks,
sugar, and cornflour. Warm the milk in
a heavy saucepan, then pour it into the
egg yolk mixture, stirring constantly. Return
the mixture to the pan and cook over a low
heat, stirring constantly, until the custard
thickens. Leave the custard to cool slightly.
Whip the cream until thick and spread
over the custard. Scatter the almonds
over the top to decorate. Serve chilled.
Use 1 x 400 g can apricot halves. Sandwich
the sponges with apricot jam and sprinkle
with 1 piece of stem ginger in syrup,
chopped, instead of the almonds.
30 g (1 oz) flaked almonds, toasted, to decorate
40% off all Mary Berry books on dk.com
>
OFFER VALID UNTIL 31ST OCTOBER 2013
THE WORLD OF IDEAS:
SEE ALL THAT THERE IS TO KNOW
www.dk.com
Content taken from Mary Berry’s Complete Cookbook