Suffolk Trifle (English)

Ingredients

• 4 large macaroons
• 4 tablespoons white wine
• 1 tablespoon brandy
• 1/2 pint single cream
• 1 egg
• 1 egg yolk
• 1 tablespoon cornflour
• 1/2 ounce caster sugar
• 3 ounces raspberry jam
• 1 ounce blanched almond
• 1 ounce candied peel, chopped
• 1/2 pint double cream

Directions

1. 1

   Put the macaroons in a glass bowl and pour over the wine and brandy.

2. 2

   Leave macaroons to soak, adding extra wine or brandy if they appear dry.

3. 3

   Pour the single cream into a pan and warm gently until just on the point of boiling.

4. 4

   Beat together the egg, egg yolk and cornflour in a bowl, pour on the cream and whisk Iightly.

5. 5

   Return to a clean saucepan and cook gently, without boiling, until custard has thickened, stirring continuously.

6. 6

   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.

7. 7

   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 candied peel, if desired.