Here's a recipe for a kind of trifle I found in a cookbook called The Gourmets Guide to New Orleans by Caroline Merrick Jones. It's an old privately printed book with some great recipes that I found in a used book shop. I've made it myself several times, and if your target audience can hold with so many eggs it's delicious!
Eggnog Ring
8 eggs, beaten separately
1 cup granulated sugar, sifted
1 envelope unflavored gelatine soaked in a half cup of cold water
a half cup of boiling water
three quarters of a cup of whiskey (I use drinking quality bourbon)
whipped cream, ladyfingers, macaroons and sliced almonds.
beat the yolks with the whiskey, whisk the eggwhites with the sugar until dissolved, then mix the two. Dissolve the gelatine in the hot water and fold into the mixture.
Line a ring mold with ladyfingers, pour in the above mixture and chill
When ready to serve, turn onto a platter and fill the center with stiffly whipped cream, in which are mixed the almonds and macaroons, rolled and sifted.
If desired, garnish with strawberries, cherries or raspberries.
When making the whipped cream, I substitute the bourbon for the vanilla. If you make the trifle with the full amount of whiskey it will be heady indeed! I find a quarter cup gives a nice flavor without being quite as strong tasting or boozy. Some of us have kids after all...
Enjoy!
Eggnog Ring
8 eggs, beaten separately
1 cup granulated sugar, sifted
1 envelope unflavored gelatine soaked in a half cup of cold water
a half cup of boiling water
three quarters of a cup of whiskey (I use drinking quality bourbon)
whipped cream, ladyfingers, macaroons and sliced almonds.
beat the yolks with the whiskey, whisk the eggwhites with the sugar until dissolved, then mix the two. Dissolve the gelatine in the hot water and fold into the mixture.
Line a ring mold with ladyfingers, pour in the above mixture and chill
When ready to serve, turn onto a platter and fill the center with stiffly whipped cream, in which are mixed the almonds and macaroons, rolled and sifted.
If desired, garnish with strawberries, cherries or raspberries.
When making the whipped cream, I substitute the bourbon for the vanilla. If you make the trifle with the full amount of whiskey it will be heady indeed! I find a quarter cup gives a nice flavor without being quite as strong tasting or boozy. Some of us have kids after all...
Enjoy!