Recipe - An Excellent Trifle

1 pound Madeira cake
4 ounce Macaroons
2 tablespoon Brandy
2 tablespoon Madeira
1 pt Milk
6 Egg yolks
2 ounce Vanilla sugar
1 Orange; zest of
8 ounce Raspberries

SYLLABUB
Zest and juice of 1 lemon
1 pt Double cream
One half pt Sweet white wine
Sugar to taste
Lavender; rosebuds or lemon
; zest to decorate

Make a custard by heating the milk with the orange zest. Beat the egg
yolks with the sugar and, when the milk is at scalding point, add it
to the egg yolks. Mix well and return to the pan. Heat very gently
until thickened DO NOT BOIL! Sprinkle with the sugar to prevent a
skin from forming.

Put half the cut or sliced up cake at the bottom of your serving dish and pour
over the Madeira. Put the raspberries on top, then the macaroons,
then the cooled custard. Now add the rest of the cake.

Make the syllabub by soaking the lemon rind in the juice for 2 hours.
Add to the wine. Loosely whip the cream and add the wine and lemon to
it. Add sugar to taste, then pour on top of the trifle and decorate
as you like.

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