A Very Conceited Syllabub Trifle Recipe | Food Network UK
Layers of brandy, rum, custard, fruit biscuits and cake make up this sumptuous Syllabub Trifle.
Ingredients
- For the Syllabub
- Grated zest and juice of 1 lemon
- 150ml/5fl oz dry or medium white wine
- 1 heaped tablespoon icing sugar
- 700ml/11/4 pints double cream
- For the Trifle
- 1 x 500ml carton fresh custard
- Grated zest of 1 large orange
- 1 ready-made Madeira cake or Swiss roll, thinly sliced
- 5 tablespoons sherry
- 450g/1lb raspberries
- 250g/9oz amaretti biscuits
- 5 tablespoons brandy or rum
- 450g/1lb strawberries, hulled and quartered
- 5 fresh roses, to decorate
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