Tipsycaketrifle1950s Recipes

TIPSY CAKE (TRIFLE) - 1950'S

Steps:

• Place the milk and cream into a bowl and set over simmering water and heat until just on the cusp of boiling.
• Meanwhile whisk together eggs, sugar, cornflour and vanilla.
• Pour hot milk on to the eggs and whisk well.
• Return the bowl to the soft heat of the simmering water and stir constantlyu, but gently for 3 to 4 minutes.
• The custard is ready when it has thickened to a smooth, velvety consistency, do not allow it to boil, remove from the heat and place a piece of cling film on the surgace of the custard to stop a skin forming and chill until required.
• To assemble the trifle, using a retty bowl (cut crystal for preference) arrange sponge cake in the base and sprinkle with brandy, then top with half the cherries and a thin layer of cream.
• Form another thin layer of cake cubes, sprinkle with brandy, then top with jelly and half the custard.
• Add to the custard the remaining cherries, another splash of brandy and top with any remaining custard and cream.
• Decorate with cubes of cut jelly.

TIPSY LAIRD TRIFLE

Steps:

• 1. Line the bottom of a dish or dessert glasses with the cake slices.
• 2. Reserve a few raspberries for decoration and layer the remaining evenly over the cake. Sprinkle with the whiskey.
• 3. Spoon over the custard, again in a thick layer.
• 4. Finish with a thick layer of whipped cream either spooned over or piped using a piping bag.
• 5. Decorate with raspberries and a few toasted, flaked, almonds.