---------- Recipe via Meal-Master (tm) v8.04
 
       Title: Suffolk Trifle (English)
  Categories: Desserts, English
       Yield: 4 Servings
 
       4    Large macaroons
       4 tb White wine
       1 tb Brandy
     1/2 pt Single cream
       1    Egg and 1 egg yolk
       1 tb Cornflour
     1/2 oz Caster sugar
       3 oz Raspberry jam
       1 oz Blanched almonds
       1 oz Candied peel, chopped
     1/2 pt Double cream
 
      Put the macaroons in a glass bowl and pour over the wine and
      brandy.
   Leave macaroons to soak, adding extra wine or brandy if they appear
   dry. Pour the single cream into a pan and warm gently until just on
   the point of boiling. Beat together the egg, egg yolk and cornflour
   in a bowl, pour on the cream and whisk Iightly. Return to a clean
   saucepan and cook gently, without boiling, until custard has
   thickened, stirring continuously. Stir in the sugar and allow the
   custard to cool a little. Pour over the soaked macaroons and set in
   a cool place. Carefully smooth the jam over the custard,  then 
   sprinkle  with  almonds  and candied peel. Whip the double cream
   until it stands in soft peaks and pipe or pile on top of trifle.
   Serve decorated with extra blanched almonds and candicd peel, if
   desired.
 
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