Strawberry Trifle.

New Zealand Graphic, Volume XXXIX, Issue 21, 23 November 1907, Page 56

Strawberry Trifle.

This is a particularly pretty and effec-tive-looking sweet. Any stale plain cake may be used if economy has to be considered, less cream can be' used, whipped white of egg taking its place. Required—. Six penny sponge cakes or Slices of stale plain cake; half a pint of cream, or. one gill of cream and the white of two eggs; one pound of slrawberrifiS; half-a-pint off custard; about three tablespoonfuls of castor sugar. Put about a dozen of the best strawberries on one side. . Mash the rest to a pulp with the sugar. Cut the cake in slices. Put a layer of cake in a glass dish, then a layer of strawberry, on this pour a little thick boiled custard, next put in more, cake; and so on until all the ingredients are used. ' Whisk the cream lightly, and beat* the whites to a stiff froth; then Btir the white lightly but thoroughly-into the cream/ Heap this mixture over the trifle, deCorate it with the whole strawberries, land, if liked, a few. chopped pistachio nuts.