Trifle (Mrs. Etheridge's Book)

Ingredients

• 1 tumbler Madeira or Sherry
• 2 wineglasses French Brandy
• 4 Sponge Biscuits
• 0.5 lb Macaroons
• 1 pint rich Boiled Custard
• 1 pint Syllabub (whipped)
• 0.5 pint cream (for syllabub)
• 0.5 glass light wine (for syllabub)
• 1 dessertspoonful sifted sugar (for syllabub)

Instructions

1. Soak four sponge biscuits and half a pound of macaroons in the Madeira and French brandy.
2. Cover the bottom of a glass dish with half of the soaked biscuits and macaroons.
3. Pour a pint of rich custard (previously made) over the biscuits and macaroons.
4. Lay the remainder of the soaked biscuits and macaroons upon the custard layer.
5. For the syllabub: take half a pint of cream, half a glass of light wine, and a dessertspoonful of sifted sugar.
6. Using a clean dry whisk, whip the cream to a stiff froth with the wine, adding the sugar last of all.
7. Allow the wine to drain to the bottom of the whipped syllabub.
8. Carefully skim the light, frothy cream from the syllabub.
9. Pile the whipped syllabub, well drained, over the whole dish to a depth of two or three inches.
10. Pack the skimmed frothy cream on the top of the last layer of macaroons.