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Scots Trifle Recipe

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This recipe for Scots Trifle is from Chez BJ 25, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sponge cake (z.B. "Wiener Boden" at Cafe Schuster)
Sherry (rather on the sweet side)
Raspberries or other red berries (can be frozen, at least 300 g).
Bayrische creme (for snobs, self-made, but 2 packets of Dr. Oetker's Vanilla Pudding will do as well, so you need 1 l. milk)
300-400 g. cream
2 packets vanilla sugar
Directions:
Directions:
Put/press sponge cake (one will do, depending on bowl) into a biggish bowl, sprinkle (better soak) it with sherry. Spread frozen berries over cake. Pour cooked custard over berries so that all are covered. Whip the cream, add vanilla sugar and heap on top.
Can be prepared in advance, leaving cream until right before serving.
Personal Notes:
Personal Notes:
Thanks to Eva Bär-Bellermann

 

 

 

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