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New York City Chefs Daily Recipe for 12/25/02 : Christmas Trifle
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

  Chocolate Trifle recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 12/25/02 : Christmas Trifle
"Christmas Trifle"
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Arqua Restaurant
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4 individual sponge cakes
Raspberry jam
6 macaroons
12 ratafia biscuits
1/4 pint sherry and brandy or sherry
Grated rind 1/2 lemon
1 oz. Almonds
For the Custard
1/2 pint milk
1 egg
1 egg yolk
1 oz. Sugar
To Decorate:
1/2 pint thick cream
1 oz. Sugar
1 egg white
Cherries
Angelica
Ratafia biscuits
Almonds (blanched)

Split the sponge cakes in two and spread with jam.  Place in the bottom of a glass dish with the macaroons and most of the ratafia biscuits.  Soak with sherry and brandy, or just sherry, and sprinkle on lemon rind and almonds.  Leave for about 30 minutes.  Make the custard by warming the milk; do not let it boil.  Whisk the eggs and sugar together, then whisk in warm milk, return to the pan and cook over a gentle heat, stirring until the custard thickens.  Strain, leave to cool slightly, then pour over the soaked sponges. Leave until cold. Whip the cream until thick and add the sugar.  Whisk the egg white until stiff, then fold into the cream. Pile on top of the trifle and decorate with cherries, angelica, a few ratafia biscuits and shredded blanched almonds.
Serves 8.
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