English Raspberry Trifle
Ingredients
- 2 oz Soft raw brown sugar
- 1 tb Raw sugar or honey
- ; should be added
- 3 oz Self-raising wholemeal
- ; included
- ; slices and dipped
- ; strawberry diluted
- 2 oz Flaked almonds
- A vanilla pod; split (or 5ml
- ; in lemon juice
- ; after cooking)
- 3 Free-range egg yolks
- 1/2 pt Whipping cream; whisked
- 1 oz Crystalised angelica; cut
- 1 ts Natural vanilla extract
- 3 Free-range egg whites; (the
- ; 1tsp vanilla
- 1 Red apple; washed, not
- 6 tb Sugar-free raspberry jam
- ; from concentrate
- 1/2 pt milk
- ; in the custard)
- ; cut into thin
- 1/4 pt Fruit juice; eg. apple and
- 1 Free-range egg
- ; extract, which
- 2 tb Cold water
Instructions
- Heat oven to 200?C/400F/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.
