4 individual sponge cakes (sponge fingers)
raspberry or strawberry jam
6 macaroons
12 ratafias
125 ml sherry
1/4 cup (25 g) 1 oz blanched shredded almonds
grated rind of 1/2 lemon
250 ml thick hot custard
125 ml (4 fl oz) double cream (heavy cream)
1 egg white
2 tbls (25 g) caster sugar (superfine granulated)
raspberry or strawberry jam
6 macaroons
12 ratafias
125 ml sherry
1/4 cup (25 g) 1 oz blanched shredded almonds
grated rind of 1/2 lemon
250 ml thick hot custard
125 ml (4 fl oz) double cream (heavy cream)
1 egg white
2 tbls (25 g) caster sugar (superfine granulated)
for the decoration
glace cherries
angelica
angelica
accompaniments
(you may also need these recipes)
method
1. Cut the sponge cakes in half and spread one half of each with jam.
2. Sandwich together and arrange in a glass dish.
3. Crush the macaroons and ratafias and put them into the dish.
4. Pour the sherry over them.
5. Sprinkle with the almonds and lemon rind.
6. Cover with the custard and leave for about 30 minutes to cool.
7. Cover with damp greaseproof paper to prevent a skin forming.
8. Whip together the cream, egg white, and sugar until stiff and spread over the dish.
9. Decorate with cherries and angelica.
2. Sandwich together and arrange in a glass dish.
3. Crush the macaroons and ratafias and put them into the dish.
4. Pour the sherry over them.
5. Sprinkle with the almonds and lemon rind.
6. Cover with the custard and leave for about 30 minutes to cool.
7. Cover with damp greaseproof paper to prevent a skin forming.
8. Whip together the cream, egg white, and sugar until stiff and spread over the dish.
9. Decorate with cherries and angelica.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
