Recipe#6426

Title: Suffolk Trifle (English)

From: "ray.watson" 
Date: Fri, 27 Sep 1996 18:07:10 +0000 

      Yield: 4 Servings
      4    Large macaroons
      4 tb White wine
      1 tb Brandy
    1/2 pt Single cream
      1    Egg and 1 egg yolk
      1 tb Cornflour
    1/2 oz Caster sugar
      3 oz Raspberry jam
      1 oz Blanched almonds
      1 oz Candied peel, chopped
    1/2 pt Double cream
     Put the macaroons in a glass bowl and pour over the wine and
     brandy.
  Leave macaroons to soak, adding extra wine or brandy if they appear
  dry. Pour the single cream into a pan and warm gently until just on
  the point of boiling. Beat together the egg, egg yolk and cornflour
  in a bowl, pour on the cream and whisk Iightly. Return to a clean
  saucepan and cook gently, without boiling, until custard has
  thickened, stirring continuously. Stir in the sugar and allow the
  custard to cool a little. Pour over the soaked macaroons and set in
  a cool place. Carefully smooth the jam over the custard,  then 
  sprinkle  with  almonds  and candied peel. Whip the double cream
  until it stands in soft peaks and pipe or pile on top of trifle.
  Serve decorated with extra blanched almonds and candicd peel, if
  desired.