If you can’t find ‘Ratafias”, you can try this recipe for “Macaroons“.
Preparation time: 45 mins
6 trifle sponge cakes (bizcochos de soletilla)
Raspberry or strawberry jam (mermelada de frambuesa o fresa)
100g ratafias/macarroons flavoured with almonds (mostachón de almendras)
50-100ml sweet sherry (Bristol Cream – I used Pedro Jiménez) – jeréz dulce
For the custard (crema inglesa):
6 egg yolks (6 yemas)
40g castor sugar (40g azúcar fino)
3 level tsps cornflour (3 cuchs. café rasas de maizena)
600 ml double cream (or half milk half cream) – 600 ml nata espesa, o mitad nata mitad leche
Few drops vanilla essence (unas gotas esencia de vainilla)
Fresh strawberries (as many as you like) – fresas frescas (las que quieras)
Whipped cream (I used the spray can type) – nata para montar
Almond flakes, optional (láminas de almendras)
Split the sponge cakes and spread with jam. Cut in pieces and polace in the base of a large, glass serving dish. Add the ratafias and pour over the sherry. Set aside for 30 minutes to soak while preparing the custard.
Crack the egg yolks into a basin. Add the sugar and cornflour. Whisk thoroughly to blend the ingredients. Heat the cream in a saucepan until very hot, then draw off the heat and gradually stir into the egg mixture. Blend well and then strain the custard back into the saucepan. Replace over low heat and stir constantly until the custard thickens and coats the back of a spoon, but do not allow the custard to boil. Draw off the heat, add the vanilla essence and allow to cool for a few moments. Pour over the soaked sponge cakes and leave until cold.
Slice the strawberries and place over the custard and top with whipped cream before serving.
This was a real shame because it was literally taken from my hands, the whipped cream squirted all over the top, and was on the table before I could get a photo of the finished dish! Needless to say, the whole lot disappeared in one sitting (of 6 people)! The next time I make it, I’ll add the last photo!