TRIFLES OF ALL TRIFLES
I always remember the trifle coming out at Christmas and I was never too fond of it to be honest. However if you think about the many delicious layers that go into a ‘good’ trifle from jammy sponge, fresh berries, dreamy, creamy custard and a generous splash or two of sherry (optional of course) and freshly whipped cream to finish. What’s not to like…. ?
You definitely need to make this a day or two ahead of christmas as it requires a bit of preparation and the flavour improves also. Take care making this, as the dessert is always the talking point and it is the perfect finish to your fantastic day.
Serves 8
Ingredients
Swiss roll
4 large eggs
100g caster sugar, plus extra for dusting
100g self raising flour
175g raspberry or strawberry jam
Custard
500ml milk
300ml cream
4 egg yolks
25g caster sugar
50g cornflour
1 tsp vanilla extract
Filling
150 ml dry sherry
300g fresh or frozen raspberries, plus extra for serving
To serve
300ml cream, lightly whipped
50g sliced or slivered almonds, toasted
Method
Begin by making the swiss roll.
Preheat the oven 190C, grease and line a swiss roll tin 33x23cm with baking paper.
For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and airy and the whisk leaves a trail when lifted out.
Sift the flour into the mixture and carefully fold through. Pour into the prepared baking tray, gently spreading evenly, ensuring you get into the corners.
Bake for 10-12 minutes, or until the sponge is golden-brown and begins to shrink from the edges of the tin.
While the cake is cooking, place a piece of baking paper, a little bigger than the size of the tin on the work surface and dust it with caster sugar.
Turn the cake out onto the sugared paper and peel off the paper. Make a score mark running down one of the long sides, about 2cm in from the edge, being careful not to cut right through (this is to stop it cracking when rolling it up).
Spread the jam evenly over the sponge.
Roll the sponge, starting with the longest edge to form a swiss roll. Gently roll it a little to secure the edges. Allow to cool.
When cool, cut into 14 rounds and place neatly into the base and sides of your dish.
Drizzle over the sherry and allow to soak in.
Gently squash the raspberries and scatter over the sponge.
To make the custard; Place the milk and cream in a saucepan over a gentle heat and heat it to just below simmering point.
While the cream is heating, use a whisk to whisk together the egg yolks, sugar and cornflour mixture and the vanilla in a medium bowl. Then, whisking the egg mixture all the time with one hand, gradually pour the hot milk and cream into the bowl.
Return the mixture back to your saucepan. Whisking over a gentle heat continuously until a thick custard consistency forms.
Pour the custard over the sponge and raspberries and allow to set and cool completely.
Cover loosely and chill overnight.
On the morning of serving the trifle, whip the cream with a little vanilla and spread generously over the top of the trifle.
Decorate with raspberries and toasted almonds
