Ingredients
- 4 Large macaroons (see recipe below)
- 4 tbsp White wine
- 1 tbsp Brandy
- ½ pint Single cream
- 1 Egg and 1 egg yolk
- 1 tbsp Cornflour
- ½ oz Caster sugar
- 3 ozs Raspberry jam
- 1 oz Blanched almonds
- 1 oz Candied peel, chopped
- ½ pint Double cream
Method
- Add the macaroons to a large glass bowl (the one you wish to
serve your finished trifle in) and pour over the white wine and
brandy.
- Leave the macaroons to soak, adding extra wine or brandy if
they appear to be too dry.
- In a saucepan, pour in the single cream and warm gently until
just on the point of boiling.
- In a bowl, beat together the egg, egg yolk and cornflower and
gently pour on the warmed cream whisking lightly.
- Return the mixture to a clean saucepan and cook gently until
the custard has thickened, do not boil. Stir continuously to
prevent lumps.
- Stir the sugar into the custard and allow the custard to cool
slightly.
- Pour the cooled custard over the macaroons and set aside.
- Carefully smooth the jam over the custard, sprinkle with
almonds and candies peel.
- Whip the double cream until it stands in soft peaks and pip or
pile on top of the trifle.
- Serve decorated with extra blanched almonds or candied
peel.
You can usually find macaroons in your local shop/supermarket
but if you wish to make your own, here’s how…
Macaroons
- 8oz Caster Sugar
- 4oz Ground Almonds
- 1oz Ground Rice
- 2 Egg Whites
- Flaked Almonds
- Rice Paper
Method
- Pre-heat the oven to 180°C: 350°F: Gas 4
- Whisk the egg whites until they are stiff.
- Using a metal spoon, fold the sugar, ground almonds and ground
rice into the egg whites.
- Line a baking sheet with rice paper.
- Using a teaspoon, place small mounds of the mixture on to the
sheet.
- Sprinkle the tops lightly with flaked almonds.
- Bake for 25-30 minutes.
- Remove any excess rice paper from the bottom of each macaroon
and place on a wire rack to cool.
If you have a recipe you would like us to try, please send it
to:
kerry.burn@onesuffolk.co.uk
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