Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Chantilly Trifle




Source of Recipe


Mai


List of Ingredients




1 pint Vanilla custard
8 oz raspberries and 2 tablespoons icing sugar or 7 oz canned apricots, drained, and the juice of ½ lemon
5 fl oz Madeira
2 tablespoons fresh orange juice
1 tablespoon brandy
3 tablespoons caster sugar
1 layer of orange sandwich cake, or plain sponge cake or sponge fingers
2-3 tablespoons good-quality raspberry or apricot jam
1 tablespoon flaked almonds, toasted, to decorate

Chantilly cream
1 vanilla pod
15 fl oz double cream
2 heaped teaspoons icing sugar, sifted



Recipe



First, assemble all the parts. Make the custard. Mix the raspberries and sugar together in a bowl, then press through a sieve to remove the seeds. Alternatively, puree the apricots and sharpen the taste with a little lemon juice.

Mix the Madeira, orange juice, brandy and sugar together, taste and add more sugar if necessary.

For the Chantilly cream, split the vanilla pod and scoop the seeds into the cream. Add the icing sugar and whisk together lightly to form a soft, spreadable consistency.

Slice the sponge in half horizontally, spread thickly with the jam, and sandwich the layers back together. Cut into pieces and arrange in a glass dish. Pour over enough of the Madeira mixture to moisten the sponges well.

Top with the fruit puree, then spread with the custard. Spread about two-thirds of the Chantilly cream thickly on top. Whisk the remaining cream until stiff and pipe on to the trifle. Decorate with toasted flaked almonds.