THREE TRIFLES

Dominion, Volume 22, Issue 72, 18 December 1928, Page 27 (Supplement)

THREE TRIFLES

Sponge Trifle. Cover the bottom of a trifledish with macaroons. Cut one large sponge-cake—or several small ones—into slices, spread each slice with raspberry jam, and place It in the dish. Sprinkle over some ratafia biscuits; make a rich custard, and, while still hot, pour over the whole in the dish. Scatter over some finely-chopped sweet almonds, now beat up a quarter of a pint of cream with two ounces of castor sugar. Add the wellbeaten whites of three eggs, and lightly mix. Heap daintily all over the top of the dish. Chocolate Trifle. Halve some plain sponge cakes, spread one piece with a thin layer of apricot jam, then join again. Cut into fingers, and arrange neatly in a deei glass dish. Make a rich custard, add enough grated chocolate to flavour and colour, according to taste, and pour, while still hot, over the cakes. When cool place a few ratafias over the top, and arrange some glace cherries neatly round the sides. Pineapple Trifle. Halve one large sponge cake and spread each half with raspberry jam. Put in a deep glass dish, and soak' with some heated pineapple syrup. Make some custard, and flavour with a few drops of vanilla essence. Stir in half the pineapple chunks, then pour over the sponge cake. Leave until quite cold, then whisk up the whites of two eggs, with a sprinkling of castor sugar, and pile on top of the custard. Put remainder of chunks round the sides.