- For the cookies
- ½ finished Round cake (for splitting) (or 6 ladyfingers)
- 200 grams mixed candied Fruit
- 4 tablespoons Maraschino liqueur
Cut the sponge cake into cubes. Chop the candied fruit into small cubes. Boil the milk and vanilla bourbon, then let cool for 30 minutes. Stir the egg yolks and sugar until the sugar has completely dissolved. Mix in the flour and a pinch of salt. Add the warm milk to the egg mixture while stirring continuously.
Add a little water to the maraschino liqueur. In a glass bowl, sprinkle the candied fruit. Cover with the cake cubes or crumbled ladyfingers and sprinkle with the diluted liquor. Add vanilla cream on top. Whip the cream until stiff (either with or without sugar to taste) and smooth over the custard. Refrigerate for 1 hour. With a sharp knife, remove some of the lemon peel. Sprinkle the fruit trifle with flaked almonds and lemon zest and serve.