Jam roll trifle

AT A GLANCE

  • Serves 10 people

Here we have a traditional trifle turned inside out and upside down. As with the traditional version, it's best made a day or two ahead.

  • 3 eggs, separated
  • 110 gm (½ cup) caster sugar
  • 2 tbsp warm milk
  • 110 gm self-raising flour
  • 160 gm (½ cup) raspberry jam
  • 100 ml Pedro Ximénez
  • 150 gm raspberries, plus extra to serve
  • To serve: whipped cream and icing sugar, to serve
  •  
  • Custard
  • 500 ml (2 cups) milk
  • 400 ml cream
  • 1 vanilla bean, split lengthways
  • 240 gm egg yolk (about 2)
  • 200 gm caster sugar
  • 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes
01   Preheat oven to 200C. Butter a 25cm x 30cm Swiss roll pan and line with baking paper. Whisk eggwhites in an electric mixer until soft peaks form (2-3 minutes), then add sugar a little at a time, whisking well between additions. With motor running, add egg yolks one at a time, beating well between additions, until mixture is thick and creamy (1-2 minutes). Place in a large bowl, pour milk down the side, sift in flour and fold gently. Spread in pan, smooth top and bake until golden brown (7-8 minutes). Turn out onto a piece of baking paper and remove backing paper. When cool, trim edges, spread jam evenly over sponge and use paper to roll up from the short side.
02   Line a 1.8-litre pudding bowl with plastic wrap. Cut roll into 1cm-thick slices and line base and sides of bowl with slices. Drizzle with Sherry and set aside, reserving remaining jam roll slices.
03   For custard, bring milk, cream and vanilla bean to the boil in a saucepan. Meanwhile, whisk egg yolks and caster sugar in a bowl. Whisk in warm milk mixture, then return to pan and stir over medium heat until custard reaches 83C on a sugar thermometer and thickly coats the back of a spoon (8-10 minutes). Remove from heat, squeeze water from gelatine, add to custard and stir to dissolve. Stir in raspberries and pour into jam roll-lined bowl, top with remaining roll slices, cover with plastic wrap and refrigerate until custard sets (5-6 hours).
04   Turn out onto a serving plate, top with extra raspberries, dust with icing sugar and serve with whipped cream.

Topics:

EGGS, PEDRO XIMENEZ, SPRING, BAKING, MODERN AUSTRALIAN, RASPBERRIES, MILK, VANILLA, DESSERT

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2015

Nov 2015

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