You will need a bowl--A nice glass one preferably! Then you will need some sponge , and Genoese is a good one. Four eggs , Four sugar , beaten to a stiff froth then knock in Four flour then spread on a sheet and bake! Thats right--no fat!!
Fruit is good macerated in liqueur overnight and added to the top of the sponge. Lay the sponge in the bottom of the bowl and add the cherry brandy. pineapples amd cherries.
Make some creme Anglaise with five egg yolks beaten over a bain marie--(hot water in a pan.) with three ounces of granulated sugar and a stripped vanilla pod until it shows the marks of the whisk. add a tablespoon of gelatine melted into a drop of hot water and then whisk in 1 pt of double cream to dropping consistency. Chill in the refirgerator until set and a little firm.
Whip another pint of double cream to peaking consistency and fill a piping bag with it.
Then decorate the trifle with the cream and fruit and some chocolate scrolls or grated chocolate.
Tarte au pomme.
The way the French make it! this is the best! Use Bramleys as they are the best available in Merry England. The French use eating type apples as they are sweeter but sweetness can be added as we will see!
The pastry recipe is in "My favourite sweetpaste" section Just type 'sweetpaste' into the search box
After chilling--roll it out and line a flan dish Then trip off the excess pastry.
Then having sliced the peeled and cored apple Lay the slices in the bottom of the lined dish. Sprinkle with sugar and lay thin slices of butter on the sliced apple
Lay them out overlapping and sprinkle more sugar mixed with a teaspoon of cinnamon over the top.
Bake in a moderate oven for 30 mins until we get a nice caramelly top starting.Glazed with a little apricot jam melted in a drop of water and brushed over the apple
You can eat this hot or cold slice in wedges and a dollop of whipped cream or ice cream or both!
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