English raspberry trifle
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Free-range egg | |
| 2 | ounces | Soft raw brown sugar |
| 2 | tablespoons | Cold water |
| 1 | teaspoon | Natural vanilla extract |
| 3 | ounces | Self-raising wholemeal flour; sifted, bran |
| ; included | ||
| 3 | Free-range egg whites; (the yolks are used | |
| ; in the custard) | ||
| 6 | tablespoons | Sugar-free raspberry jam |
| ¼ | pint | Fruit juice; eg. apple and |
| ; strawberry diluted | ||
| ; from concentrate | ||
| 2 | ounces | Flaked almonds |
| 3 | Free-range egg yolks | |
| ½ | pint | Milk |
| 1 | tablespoon | Raw sugar or honey |
| A vanilla pod; split (or 5ml / | ||
| ; 1tsp vanilla | ||
| ; extract, which | ||
| ; should be added | ||
| ; after cooking) | ||
| ½ | pint | Whipping cream; whisked until stiff |
| 1 | Red apple; washed, not peeled, | |
| ; cut into thin | ||
| ; slices and dipped | ||
| ; in lemon juice | ||
| 1 | ounce | Crystalised angelica; cut into diamonds. |
Directions
FOR THE SWISS ROLL SPONGE
FOR THE CUSTARD
TO DECORATE
Heat oven to 200øC/400øF/Gas 6. Line a 7in x 11in swiss roll tin with non-stick baking parchment. Whisk together one whole egg with sugar, water and vanilla extract. Gradually whisk in flour. With a clean whisk and in a separate bowl, whisk egg whites to a stiff foam. Use hand whisk to gently stir whites into flour mixture, a third at a time. Pour mixture into a lined tin, tilting tin to spread mixture evenly. Do not spread by hand, as air bubbles will be lost from the mixture. Cook for 8 minutes, until firm to touch. Turn out onto greaseproof paper. Remove lining paper. Spread cake with raspberry jam, and roll up firmly using greaseproof paper to assist.
Cut cake into slices and arrange in a 2-pint glass bowl so that the spiral shapes can be seen from the outside. Fill with remaining cake to give a flat layer in the bowl. Pour fruit juice over and sprinkle with almonds.
Press top flat with a spatula.
For the custard :
Use a fork to beat egg yolks with 60ml / 4tbsp of the milk. Put remaining milk, sugar/honey and vanilla in a saucepan. Bring slowly to the boil. Pour onto egg yolks and stir. Rinse pan and strain mixture back into it. Stir over a very low heat until liquid coats the back of a spoon. This will take about 5 minutes. It will be quite a thin custard. Do not boil as the custard will curdle. Pour over cake layer and leave to cool.
To decorate:
Spread half the cream flat over the cold trifle. Pipe a rosette of cream in the middle, and a circle of rosettes around the outside. Arrange apple slices vertically radiating out into a spiral on top of the trifle. Press a piece of angelica into each cream rosette.
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