The best trifle

Oct 24, 2017

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Thanks to Rilka Warbanoff and Foodland.

Serves 6

Ingredients for the sponge;

3                      Eggs separated

1                      Rind of a lemon

150 g              Castor sugar

3 tsbp             Water

150 g              Plain flour

1 tsp               Baking powder

Ingredients for the Crème patisserie

600 ml           Cold milk

3 tbsp                         Plain flour

4                      Eggs separated

100 g              Butter

1 packet         Pineapple jelly crystals

4 tbsp             Castor Sugar

Ingredients for the Jelly

1 packet         Strawberry jelly crystals

1 cup              Boiling water

1 cup              Cold water

Tinned fruits sliced peaches, pineapple and apricots

Method

For the sponge

Preheat the oven to 180c.

Beat the egg yolks with the water for about 10 minutes until fluffy then add the sugar and beat well. Stir in the flour, lemon rind and baking powder.  Whisk the egg whites and then add them to the egg yolk mixture.  Pour the mixture into a greased cake tin and cook at 180c for 30 minutes or until cooked.

Cool completely

For the Crème

In a saucepan place the flour and 1 cup of the milk and whisk until you have a paste. Add each yolk one at a time and beat well between each yolk. Then add the balance of the milk and sugar and mix well. Place the saucepan on a low heat and stir with a wooden spoon until it thickens to a custard consistency. Remove from the heat, add the jelly crystals, butter, & then place a piece of glad wrap on the crème, and allow it to completely cool (don’t put in the fridge). Once it is cold beat the egg whites with the 4 tablespoons of sugar and add to the crème and mix well.

To assemble

In a serving dish place slices of the sponge & then drain the fruit really well. Remove the juice from the can and slice the fruit thinly. Pour a little of the juice onto the sponge and then layer the fruit as much or as little as you like. Pour the crème over the fruit cover with glad wrap and place in the fridge to cool.

Make the jelly using a cup of the boiling water, and a cup of cold water and place it in a large shallow dish in the fridge. Keep an eye on it as you want it to just get cool -  use a fork to stir. When it has cooled and still runny pour over the crème, and then put back into the fridge until you are ready to serve.

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