Mother’s Famous Jardalu Trifle from My Bombay Kitchen by Niloufer Ichaporia King
My mother was famous for this trifle. She would dismiss her efforts with a wave of her well-manicured hand: “It’s nothing. So easy.” What she didn’t tell most p
Ingredients
- 1 pound Poached Jardalus (; double the recipe)
- 2 cups (or more) port, Madeira, or cream sherry
- 2 (9-inch-diameter) round sponge cakes, split horizontally
- 1 cup whipping cream
- Sliced almonds, if not using the jardalu kernels
- Silver leaf (optional)
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