Recipes > Desserts > Trifles > Trifle



  • 1 quart of cream
  • 1/4 pound of loaf sugar, powdered
  • 1/2 pint of white wine and 1/2 gill of brandy mixed
  • 8 maccaroons, or more if you choose
  • 4 small sponge-cakes or Naples biscuit
  • 2 ounces of blanched sweet almonds, pounded in a mortar
  • 1 ounce of blanched bitter almonds or peach-kernels
  • juice and grated peel of 2 lemons
  • 1 nutmeg, grated
  • 1 glass of noyau
  • 1 pint of rich baked custard, made of the yolks of eggs


Pound the sweet and bitter almonds to a smooth paste, adding a little rose-water as you pound them.

Grate the yellow peels of the lemons, and squeeze the juice into a saucer.

Break the sponge cake and maccaroons into small pieces, mix them with the almonds, and lay them in the bottom of a large glass bowl. Grate a nutmeg over them, and the juice and peel of the lemons. Add the wine and brandy, and let the mixture remain untouched, till the cakes are dissolved in the liquor. Then stir it a little.

Mix the cream and sugar with a glass of noyau, and beat it with a whisk or rods, till it stands alone.

As the froth rises, take it off with a spoon, and lay it on a sieve (with a large dish under it) to drain. The cream, that drains into the dish, must be poured back into the pan with the rest, and beaten over again. When the cream is finished, set it in a cool place.

When the custard is cold, poor it into the glass bowl upon the dissolved cakes, etc. and when the cream is ready, fill up the bowl with it, heaping it high in the middle. You may ornament it with nonpareils.

If you choose, you can put in, between the custard and the frothed cream, a layer of fruit jelly, or small fruit preserved.


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Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832).

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