Reserve 1 cup of the confectioner's custard. Mix the cochineal
with 1 tablespoon water in a shallow dish. Mix the rum with
1 tablespoon water in another shallow dish. Arrange a layer of
sponge cake on the base of a broad glass dish, sprinkle with the
cochineal mixture and pour on a layer of confectioner's custard.
Make another layer of sponge cake, sprinkle with the rum and
pour on another layer of confectioner's custard. Continue
making alternating layers, ending with a layer of sponge cake.
Chill in the refrigerator for 1 hour. Remove the bowl from the
refrigerator and let stand for about 10 minutes. Meanwhile, stiffly
whip the cream. Spread the reserved confectioner's custard on
top of the last layer of sponge cake. Fill a pastry bag fitted with a
star tip with the whipped cream and use to decorate the trifle,
then add candied fruit and chocolate chips or fresh berries.
back to trifle, fool & syllabub page
Recipes extracted from The Silver Spoon, £24.95 / €39.95 / $39.95, 2005, published by Phaidon Press Ltd www.phaidon.com/silverspoon
click for book review of The Silver Spoon more roman recipes