Terry Pulliam Burd
Here you go, i forgot to mention it also has a custard filling. And works nicely with an ordinary cake, it does not necessarily have to be made with a 'sponge cake' and a variation of a 'close textured' sponge cake made with cornstarch is IMO preferable. And remember a meringue can be chocolate flavored.
Note: Strega a licorice & mint flavored liquor is rare & expensive, Torrone (honey almond) by the same maker is an acceptable subsbreastute as is ammeretto and most good liquors with a favorite of mine being Framboise but a strawberry, orange or plum liquor is often used and a nice creme de banane is very good also.
Or eliminate the liquor and use a good Madeira.
If you just happen to know somebody in the Austrian government who can get you a sample of real Tokay...
Italian Trifle ---------------
1 recipe basic rolled sponge cake (baked in a 15 x 10 x 1 inch jelly roll pan)
1-4 cup sweet white wine
1-2 tsp. strega
2 cups basic confectioners' custard
3 cups apricot glaze
3 cups basic meringue
Prepare the sponge cake but do not roll. Cut the sponge cake into 3 equal layers and place 1 layer on a cookie sheet.
Mix the wine and strega and sprinkle 1-3 of the mixture over the cake layer, spread 1-2 of the custard over the layer, then spread 1-2 of the glaze over the custard.
Add second layer, and sprinkle with 1-2 of the remaining wine mixture. Spread with remaining custard, then with remaining glaze.
Add remaining cake layer and sprinkle with remaining wine mixture. Spread a thin layer of meringue over the tops and sides of cake.
Place remaining meringue in an icing nag with no. 4 star tube affixed and pipe onto top and side of the cake a border and other decoration, stars, swirls etc. as desired.
Bake in a preheated 350 degree oven for about 15 minutes or until tips of meringue are golden brown. Cool, then chill. Garnish as desired. Makes 10 - 12 servings.
Note: lacking a jelly roll pan use ordinary cake pans and bake 3 separate layers. --- JL