Marguerite Patten's Celebration Trifle
Over a year ago
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Ingredients
Accompaniment
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
The crowning glory of any VE day feast would have been a noble trifle, decorated with glacé fruit and permeated with a warming shot of sweet sherry
Method
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1
Split the sponge cakes, then sandwich them together with jam and place into a large serving bowl.
Pour the sherry into a jug, open the can of fruit, strain enough of the syrup into the sherry to make about 7½fl oz (225ml), and put the remaining syrup to one side. Spoon the sherry over the sponge cakes. Chop the fruit finely and add to the sponge cakes. Make the jelly by following the instructions on the packet, adding the remaining syrup, if any, when dissolved. Pour the jelly over the cakes and leave to set.
Make the custard, then allow to cool, whisking once or twice as it cools, so a skin does not form. Pour over the jelly and cover. Allow to go cold and then decorate with the glacé cherries and angelica.
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