5 eggs, separated - beat whites stiff
1 tablespoon gelatine
1/2 teaspoon vanilla
3/4 cup sugar
1/2 cup boiling water
Method: Beat all together. Have whites of eggs beaten very stiff and stir into mixture. Put aside to set -- then spread with apricot jam and whipped cream. Sprinkle with nuts or coconut.
Serve the cream separately -- it is not wasted then if all the trifle is not used immediately.
Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.63.
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