Difference between revisions of "Raspberry Trifle"
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 13: | Line 13: | ||
* [[blanched almonds]] | * [[blanched almonds]] | ||
| − | == | + | == Procedures == |
# Dip macaroons in wine and place in a flat serving dish. | # Dip macaroons in wine and place in a flat serving dish. | ||
# Beat eggs 5 minutes in electric mixer then add sugar and beat 2 minutes longer. | # Beat eggs 5 minutes in electric mixer then add sugar and beat 2 minutes longer. | ||
Latest revision as of 18:19, 26 June 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Dallas, Texas in 1997. From "Catsrecipes Y-Group"[1]
Ingredients
- 24 almond macaroons
- ¾ cup sherry wine
- 6 egg yolks beaten
- 1 cup granulated sugar
- ⅛ teaspoon salt
- 2 cups fresh raspberries
- whipped cream
- blanched almonds
Procedures
- Dip macaroons in wine and place in a flat serving dish.
- Beat eggs 5 minutes in electric mixer then add sugar and beat 2 minutes longer.
- Add sherry and salt then place in double boiler and cook until it thickens stirring constantly.
- Pour this mixture over the macaroons and allow to cool.
- Just before serving cover with fruit.
- Garnish with whipped cream and blanched almonds.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
