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| Bob and Gloria Cockburn served a fantastic St. Patrick's Day dinner, complete with the traditional corned beef and cabbage, colcannon, scones, and a beautiful trifle. Here are a couple of recipes from our Irish cook books - one for Trifle, and one called Tipsy cake. |
| TRIFLE (in the book called Vistor's Trifle )- Our family trifle was usually a hotchpotch of anything that was left over from the day before, stale sponge cake , the heel end of a jelly, the last of a can of fruit. The whole thing was smothered in a whiskey-flavored egg custard and topped with whipped cream. But that was not considered party- which went like this: 1 stale sponge cake 2 egg whites 4 tablespoons raspberry jam 1 Cup heavy cream 1/3 Cup Irish whiskey 1/2 tablespoon sugar 2/3 Cup sherry 1/2 Cup almonds, blanched and split 2 Cups egg custard Split the spongecake into 4 layers. Spread the layers generously with the jam and restack. Put them in a glass dish. Mix the whiskey and sherry and pour over the layered cake. Cover with a plate and leave to soak for an hour |
| For the CUSTARD 1 egg 1 Tablespoon sugar 2 egg yolks 2 Cups milk Beat the egg and egg yolks together with the sugar. Scald the milk and pour over the eggs while beating. Cook the custard over a pan of hot water until it thickens to a cream. Pour it over the cake while hot. Leave to get cold. Beat the 2 egg whites to a peak. Whip the heavy cream with a half tablespoon of sugar. Fold the whites into the beaten cream and pile over the trifle. Decorate with the blanched and split almonds, which are spiked into the cream [ 8 servings ] |
| TIPSY CAKE 6 square sponge cakes 1/2 cupful of jam 1/2 glass Irish whiskey or more if desired 1/2 glass of sherry, enough to soak sponge 1/2 pint milk 2 eggs 1 tablespoon sugar 1/2 pint whipped cream. Slice and sandwich together with jan, squares of sponge cake. Place in glass dish and moisten with whiskey and sherry. Cover over with cooled custard made from eggs, milk and sugar. Decorate with whipped cream and almonds. |