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.