Recipe - Rozs Chocolate Trifle - (3)

Budious biscuits (sponge
fingers)
One half pt Whipping cream
1 Desert spoon caster sugar*
8 ounce Milk chocolate
3 ounce Caster sugar
2 tablespoon Water
3 Eggs
One half cup Sherry (up To 1)

Line dish with budious biscuits, soak with sherry without being runny. Whip
the cream with the desert spoon of caster sugar and cover the biscuits.
Melt the chocolate with the 3 ounce of sugar and water. Do not allow to boil.

Separate the 3 eggs. Add the yolks to the chocolate mixture. Beat egg
whites until stiff. Fold into chocolate mixture. Then spoon the mixture
over the cream (do not pour on as cream will rise through.) Prepare a day
in advance, chill in fridge and remove one hour before serving.

* Caster sugar is granulated sugar.

Recipe by: Roz Ivanich – S.A. '63 Posted to TNT Prodigy's Recipe Exchange
Newsletter by "Frank Morgan" femorgan@iol.ie on Aug 6, 1997