SCOTS TRIFLE

6 Sponge Cakes (Stale)
2 oz. Small Macaroons
2 oz. Ratafia Biscuits
A few Pistachio Nuts
Strawberry or Raspberry Jam
1 oz. Sugar
1 teaspoonful Vanilla Essence
1 gill Fruit Syrup
4 Egg Yolks
2 Egg Whites
1 pint Milk
1/2 pint Double Cream
3-4 tablespoonfuls Sherry

 ~Put the milk and sugar into a saucepan and heat to boiling point. Meanwhile, beat the eggs; then pour the hot milk over them, stirring well. Return to the pan, and stir over the fire till it thickens, but don't let it boil. Pour into a bowl, leave to cool a little, then add the vanilla. Split the sponge cakes, and spread thickly with the jam. Cut up roughly, and arrange in a deep glass dish, placing the macaroons and ratafias between each layer. Pour the syrup and sherry over; then the custard. Leave to cool and soak. Whip the cream stiffly, sweeten and flavour with vanilla, and cover the trifle. Ornament with rarafias and chopped pistachio nuts. At Christmas-time, substitute green and red crystallised fruits.