Macaroons soaked in wine or brandy, covered with cream custard, a layer of jam and blanched almonds.
Original Receipt from the Suffolk Local Authorities website '1Suffolk';
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
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…
8oz Caster Sugar
4oz Ground Almonds
1oz Ground Rice
2 Egg Whites
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.
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