1 biscuit cake (2 days old)
¼ cup sherry
1 small can of fruit
1 ¼ cup milk
1 coconut (only milk)
2 tablespoon sugar
1 teaspoon vanilla
1 teaspoon butter
2 proteins
1 tablespoon sugar
2 tablespoons chopped cashews
Strawberry jam
1
Cut cake into thin slices and spread jam on each slice.
2
Place in the bottom of the dish with jam to top.
3
Sprinkle with sherry, cover and refrigerate.
4
Make custard with milk, butter and sugar in a saucepan.
5
Add vanilla.
6
Soften the custard powder with a little cold water and add heated milk while stirring until thickened.
7
Cool and pour over the slices of cake.
8
Let stand for 2-3 hour.
9
In the meantime, toast coconut and add the milk through a clean cloth.
10
Pour the milk over the trifle and set another for 2 hours in the refrigerator.
11
Beat the egg whites until stiff; gradually add sugar (1 tablespoon) increased until well blended.
12
Carefully spoon the mixture on top and sprinkle with chopped nuts and serve.
CategoryDesserts, CakesCookingCararibisch
Ingredients
1 biscuit cake (2 days old)
¼ cup sherry
1 small can of fruit
1 ¼ cup milk
1 coconut (only milk)
2 tablespoon sugar
1 teaspoon vanilla
1 teaspoon butter
2 proteins
1 tablespoon sugar
2 tablespoons chopped cashews
Strawberry jam