Recipes > Desserts > Trifles > Queen of Trifles

Queen of Trifles


  • 4 eggs
  • 1 cup of granulated sugar
  • 1 quart of milk
  • 1 teaspoon of cornstarch
  • 1/2 pound of macaroons
  • sherry wine
  • 1/4 pound of almonds
  • 1/4 pound of dried figs
  • 1/4 pound of crystallized cherries
  • 1/2 pound of lady fingers
  • whipped cream
  • vanilla
  • cherries


Make a rich custard of eggs, sugar and milk to which has been added the cornstarch. Let this cook in double boiler, stirring constantly, until the custard is very thick. Cool.

Soak macaroons in sherry wine, blanch and chop almonds, cut fine the dried figs; crystallized cherries and lady fingers are required as well.

Line a deep glass bowl with the lady fingers cut in half, add macaroons, fruit and almonds in layers until all are used. Then pour the boiled custard over all. Set on ice and when cold, fill the bowl with whipped cream that has been sweetened and flavored with vanilla. Decorate with a few cherries.


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The International Jewish Cook Book (1919).

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