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    You are in: Home / Recipes / 18th Century Scottish Whim Wham - Brandy and Sherry Trifle Recipe
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    18th Century Scottish Whim Wham - Brandy and Sherry Trifle

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    French Tart's Note:

    This is a very simple recipe for a delicious and swiftly made trifle. It originates from the 18th century, when the word whim-wham was used to describe something light and fanciful. It is quite boozy, and you might want to take a break before driving!! You can add fresh fruit to this if you like - it is not traditional, but I like to add raspberries when they are in season.

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    Ingredients:

    Serves: 6

    Yield:

    Trifle

    Units: US | Metric

    Directions:

    1. 1
      1. Melt the butter in a heavy-based frying pan and fry the almonds until golden brown. Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated. Tip on to a greased baking sheet and leave to cool.
    2. 2
      2. About 30 minutes before ready to serve, break the sponge fingers in half and put into a serving bowl. Pour the sherry, brandy and orange rind and juice over and leave to soak for 30 minutes.
    3. 3
      3. Whip the cream until it just holds its shape, then carefully fold in the yogurt. Spoon it on top of the sponge. Roughly chop the almonds, sprinkle on top and serve immediately.

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    Nutritional Facts for 18th Century Scottish Whim Wham - Brandy and Sherry Trifle

    Serving Size: 1 (202 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 639.4
     
    Calories from Fat 298
    46%
    Total Fat 33.1 g
    51%
    Saturated Fat 17.1 g
    85%
    Cholesterol 286.0 mg
    95%
    Sodium 151.2 mg
    6%
    Total Carbohydrate 47.1 g
    15%
    Dietary Fiber 2.6 g
    10%
    Sugars 21.0 g
    84%
    Protein 10.8 g
    21%

    The following items or measurements are not included:

    sponge cake fingers

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