Traditional Maltese Trifle Recipe 👉 Trifle has a Scottish origin and dates back to the late 1500s. For the cake component spongecake like ladyfingers work well and soak up the alcohol.
Cream sherry is commonplace in a trifle but I like to use liqueurs like Grand Marnier Frangelico or Amaretto to add a little sweetness. Ingredients cooked sponge cake 300g ricotta 250ml fresh cream 100g sugar 1 pkt strawberry jelly liquor of your choice candied cherries crushed cashew nuts FOR THE CUSTARD 600ml milk 120g sugar 40g custard powder. Custard Fruit Gelatin or Fruit juice Whipped cream Vermouth Sponge biscuits or fingers.
Now carry on cooking the fruit in the pan for 5 mins.
I can still remember helping my mother lay the sponge cake in layers and generously sprinkle the sponge with vermouth. Fry the onion in oil adding the peeled and finely chopped tomatoes seeds. Place the cake in an even layer at the bottom of a deep perspex bowl sprinkle or brush with sweet vermouth. 400 g14 oz flour 200 g8 oz margarine 1 tsp baking powder Water A pinch of salt For the filling.