Old English Trifle recipe up-dated from 1790

Preparation Time: 20 mins approx
Notes: The trifle dates back to around 1556, with the first recipe with jelly being added around 1747, so this would have been well known in aristocratic circles back then.  

Serves 6-8  
For the base  

4oz macaroons or sponge cake 

3 tblsp Brandy 

1/4pt white wine (sweet) 

4 tsp thin raspberry or strawberry jam

1pt single cream 

2 fresh free range organic eggs + 2 egg yolks

1 oz Castor sugar  

For the topping  

1/4pt sweet white wine

1 tblsp medium sweet sherry

2 tblsp Brandy

1 lemon 

2oz castor sugar

½ pt double cream  


1/Place the macaroons at the base of a large glass or individual serving glasses

2/Spoon per the brandy and as much wine as they will soak up 3/Carefully spread the jam over the top 

4/Bring the cream to the boil, remove from the heat and beat in the eggs and egg yolks

5/Place over a bowl of warm water and cook gently until the sauce thickens (approx. 15 mins)

6/Remove from the heat then add the sugar stirring until it has completely dissolved.

7/Leave until almost cold before pouring over the soaked macaroons, cover and place in the refrigerator preferably overnight 

Method For the topping 

1/Pour the wine sherry and brandy into a large bowl and add the juice of half a lemon 

2/Add the sugar and stir until the sugar has dissolved 

3/Add the cream and whipp rapidly until the mix forms a peak

4/Cover and top the trifles with the cream and keep refrigeratered until; required   
Serves: 4 -6
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