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Full Online Book HomeLearning KitchenDesserts - Trifle - Italian Trifle
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Desserts - Trifle -  Italian Trifle Post by :Lewis_Leake Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3162

Click below to download : Desserts - Trifle - Italian Trifle (Format : PDF)

Desserts - Trifle - Italian Trifle

1 double sponge-cake unfilled

Syrup:
2/3 cup water
11/4 tablespoons sugar
1/3 cup Marsala

Custard:
3 egg yolks
1/4 cup caster sugar
6 teaspoons plain flour
1 cup milk
1 cup cream
1 teaspoon vanilla essence
28 oz can apricot halves -- drained and chopped

Topping:
3 egg whites
1/4 cup sugar


Cut each sponge in half horizontally. Line a 7-cup capacity container with foil or plastic wrap. Use a basin the same diameter width as the cake.

To Make Syrup: Stir water and sugar in pan, over a medium heat, until sugar dissolves. Remove from heat. Add Marsala.

To Make Custard: Whisk egg yolks, sugar and flour in a medium heatproof bowl until thick and pale. Heat milk and cream in pan until almost boiling. Remove from heat. Add gradually to egg mixture, beating constantly. Return mixture to pan. Stir constantly over medium heat 5 minutes or until custard boils and thickens. Remove from heat. Add vanilla essence. Place plastic wrap over custard surface. Cool.

To Assemble Trifle: Spoon a thin layer of custard over the base of the prepared container. Place 1 layer of cake over the custard. Sprinkle liberally with syrup. Spread over more custard and some of the chopped apricots. Repeat with remaining ingredients, ending with cake. Press down, cover and refrigerate for 8 hours.

Using electric beaters, beat egg whites until stiff peaks form. Add sugar gradually, beating constantly after each addition until thick and glossy and sugar is dissolved.

Preheat oven to a moderate 180ºC (350ºF) Turn trifle onto foil lined oven tray. Spread egg white mixture over entire surface of trifle. Fluff surface with a fork. Bake 10 - 15 minutes or until lightly golden. Cut into wedges to serve.

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1 packet of trifle sponge cakes -- split in half or 1/2 packet, plus 2 ozs macaroons Raspberry Jam Dry Sherry 225 - 340 g / 8 - 12 ozs fresh raspberries 280mls / 1/2 pint / 10 fl ozs double cream Toasted flaked almonds Custard:4 tablespoons cornflour 60g / 2 ozs vanilla sugar 570ml / 1 pint / 20 fl ozs milk 2 eggs -- lightly beaten 2 tablespoons dry sherry Sandwich together the sponges with plenty of raspberry jam. Arrange in the bottom of a glass dish. Spoon over plenty of sherry to soak the sponges. Place the fruit
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