Scottish Trifle
| Yield: | 8 Servings |
| Categories: | Desserts |
| Sponge roll: | ||
| 3 | lg | Eggs |
| 1/2 | c | Sugar |
| 1/2 | ts | Vanilla |
| 3/4 | c | Flour |
| 1/2 | ts | Baking powder |
| 1/3 | c | Raspberry jam, seedless |
| 1 | tb | Kirsch |
| 1/4 | c | Med-dry sherry |
| Custard: | ||
| 7 | lg | Egg yolks |
| 1 | c | Sugar |
| 2 | c | Milk, scalded & cooled |
| 1/2 | c | Heavy cream, scalded & coole slightly |
| 1 | ts | Vanilla |
| 1/2 | c | Creme fraiche |
| 1/4 | c | Med-dry sherry |
| Assembly: | ||
| 1 1/2 | c | Amaretti |
| 1/4 | c | Med-dry sherry |
| 1 | c | Heavy cream, well chilled |
| Garnish: | ||
| 2 | tb | Pistachio nuts, shelled and hopped |
| Candied citron or angelica, ut into bits | ||
| Raspberry jam, seedless |
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