Trifle cake from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 252) by Niloufer Ichaporia King

  • fortified wine
  • silver leaf
  • Show all ingredients...
  • Serves : 12

  • EYB Comments

    Recipe appears as variation of "Mother's famous jardalu trifle" recipe on previous page. Prepare the dish 1 day before serving. See recipe for removing jardalus kernels on P141. Use port, Madeira or cream sherry for the fortified wine. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe appears as variation of "Mother's famous jardalu trifle" recipe on previous page. Prepare the dish 1 day before serving. See recipe for removing jardalus kernels on P141. Use port, Madeira or cream sherry for the fortified wine. See recipe for variations.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.