English Trifle #2

4 Servings

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English Trifle #2 Ingredients

1 pk "champagne biscuits"; lady	Sugar
1 cn Raspberries in heavy syrup	Chocolate curls (optional)
1 pk Vanilla pudding mix (see	Any liqueur complementary to
1/2 pt Whipping cream

Instructions for English Trifle #2

From: deirdre@raptor.sccs.swarthmore.edu (Deirdre Edwards) Date: Thu, 27 Oct 1994 21:47:00 +0000 Well, when I lived in Germany, this is how my (English) host mother made trifle: NOTE: vanilla pudding mix (I use Birds, an English brand you can get here, because the sugar content is lower. If you cant find a European pudding mix, Id make a batch of homeade with very little sugar) Tear or cut biscuits or cake into about quarter-sized pieces. Put in trifle bowl or any bowl with steep sides. Pour the canned fruit and syrup over the cake. Add 2 Tbsp liqueor, if desired. Let sit for a few hours. Make vanilla pudding and pour on top of fruit and cake mixture. After pudding has set, whip cream until good and thick. Sweeten to taste. Spread over pudding. Garnish with chocolate curls if desired. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PorkCuisine: Uncategorized