One of the most British of all desserts. As with fools, there are all kinds of trifles made with all kinds of fruit and preserves. Some have sherry, Port or brandy, alone or in combination; others do not. This simple one is easy, tastes both fresh and rich, and everyone seems to like it. The Editor’s own;
-1 sponge cake or 12 "dessert cups," torn into coarse pieces
-2 large oranges, juiced
-about 3 oz brandy
-1 lb strawberries, trimmed and cut roughly into 3/4" pieces
-zest of 1/2 orange
-sugar or strawberry jam to taste
For the custard:
-2 eggs, separated
-1 cup heavy cream, scalded
-2 teaspoons sugar
-whipped cream (heavy or whipping cream mixed with a little sugar and beaten until the proverbial peaks form)
- Put the sponge pieces in a big clear bowl, or trifle dish if you have one, and compress them with your palm.
- Mix the brandy with the orange juice and pour the mixture evenly over the sponge: Let it soak while you prepare the strawberries.
- Cook half of the strawberries with the orange zest and sugar to taste (or a little strawberry jam) until the berries begin to fall apart.
- Spread the cooked berries over the sponge, then follow suit with the raw ones.
- Make the custard by whisking 2 egg yolks and one white with the sugar in the top of a double boiler over simmering water, then stirring in the scalded heavy cream. Let the custard cool for a few minutes.