Almond Custard Trifle With Syllabub

Ingredients

• Macaroons
• Madeira wine or mountain wine
• Pounded apricot or peach kernels (or bitter almonds)
• Milk or water for custard base
• Eggs for custard
• Sugar for custard
• Heavy cream
• Wine for syllabub
• Preserved barberries or raspberry jam

Method

1. 1 Line the bottom of a serving dish with macaroons.
2. 2 Peel the wafers off the macaroons and dip them in Madeira or mountain wine.
3. 3 Prepare a thick custard by boiling pounded apricot or peach kernels (or bitter almonds) in the liquid base, then thicken with eggs and sugar.
4. 4 Pour the hot custard over the wine-soaked macaroons and allow to cool completely.
5. 5 Whip cream and wine together to create a syllabub, then strain through a sieve to drain excess liquid.
6. 6 Spread the strained syllabub over the cooled custard layer.
7. 7 Garnish with preserved barberries or pieces of raspberry jam before serving.