8 small sponge cakes (sponge fingers) or trifle sponges
2 oz (50 g) strawberry jam
2 oz (50 g) orange jelly marmalade
2 oz (50 g) ratafia biscuits or small macaroons
2/3 cup (150 ml) 1/4 pt sherry
grated rind and juice of a lemon
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 tbsp (60 ml) white wine
3 tbsp (60 ml) brandy
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
glace cherries, angelica and toasted almonds to decorate
2 oz (50 g) strawberry jam
2 oz (50 g) orange jelly marmalade
2 oz (50 g) ratafia biscuits or small macaroons
2/3 cup (150 ml) 1/4 pt sherry
grated rind and juice of a lemon
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 tbsp (60 ml) white wine
3 tbsp (60 ml) brandy
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
glace cherries, angelica and toasted almonds to decorate
accompaniments
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method
1. Spread the sponge cakes half with jam and half with marmalade. Arrange in a deep dish in alternate layers. Scatter over the ratafia biscuits or macaroons and soak with sherry.
2. Put the lemon rind into a pan, add the lemon juice and sugar. Warm gently to dissolve the sugar, add the wine and brandy.
3. Whip the fresh cream until stiff and fold in the cool wine mixture. Spoon this syllabub over the sponge cakes and chill for several hours or overnight.
4. Decorate before serving with cherries, angelica and toasted almonds.
2. Put the lemon rind into a pan, add the lemon juice and sugar. Warm gently to dissolve the sugar, add the wine and brandy.
3. Whip the fresh cream until stiff and fold in the cool wine mixture. Spoon this syllabub over the sponge cakes and chill for several hours or overnight.
4. Decorate before serving with cherries, angelica and toasted almonds.
serving amount
serves 6-8
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