Trifle as my mother and grandmother used to make.
- 2 eggs
- cream
- ¾ cup sugar
- 1 cup self raising flour
- pinch salt
- caster sugar to sprinkle
- 1/2 cup Plum and Raspberry Jam
- 300 ml pure cream
- 300 ml full cream milk
- 6 egg yolks
- 3 tsp cornflour
- 1/4 cup caster sugar
- 1 tsp vanilla bean paste or extract
- 200 ml whipping cream
- 1 1/2 tbsp icing sugar
- 1 tsp vanilla bean paste or extract
- 1 can/jar of peach slices in juice
- 2 tbsp juice/syrup from peaches
- 2 tsp sweet sherry
- 2 Kiwi fruit, peeled halved and sliced
- 1 packet of Raspberry Jelly, prepared as per instructions, and set
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Preheat oven to 180˚C (fan).
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LIne a Swiss roll tin with baking paper, and then grease the paper well with butter or spray with canola spray.
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Break eggs into a cup, fill with cream and pour into a medium mixing bowl.
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Add sugar and beat with a fork or hand whisk until creamy.
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Add flour and salt, and stir to combine.
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Pour Cream Cake mixture into prepared Swiss roll tin, and bake 15-20 minutes, or until golden.
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Meanwhile lay a clean tea towel on the bench and sprinkle with caster sugar.
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When cake is done, turn it out onto the prepared tea towel, and using the short end, roll into a scroll (the tea towel will be rolled up inside the cake).
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Allow to sit for five minutes, unroll and quickly and carefully spread with the jam. Roll up again, without the tea towel, and place on a cake rack to cool. (Don't worry if the cake cracks.)
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Using a whisk, beat the egg yolks, sugar and cornflour together in a medium bowl
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Combine milk, cream and vanilla bean paste in a medium saucepan; bring to just under a simmer (when the bubbles start to form on the top). Remove from heat; gradually whisk milk mixture into egg mixture.
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Return the mixture to the pan, stir over a low heat, without boiling, until the custard thickens and coats the back of a metal spoon.
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Place a piece of plastic wrap over the surface of the custard, to prevent a skin forming, and set aside to cool slightly.
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Whip the cream with the icing sugar and vanilla bean paste to soft peaks.
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Select a clear glass bowl, so that once you have layered the trifle, all the layers, and the swirls of the roll, are visible.
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Cut the Swiss roll into 1.5 cm thick slices and arrange in the base of the trifle bowl (I used approximately ⅔ of the roll, bringing it about ⅓ of the way up the side of the bowl).
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Mix the sherry and peach juice/syrup together in a glass, and drizzle over the cake.
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Pour the custard over the cake, and give a little shake to allow the layers to settle.
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Place in the refrigerator to chill.
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Drain the peaches.
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Chop the jelly.
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Spread the cream over the top of the custard.
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Arrange the peach and Kiwi fruit slices, alternatively, around the edge of the bowl.
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Arrange the chopped jelly in the centre of the fruit.
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Cover and refrigerate until ready to serve.
- If serving as a buffet of desserts, there will be more than enough for at least 12 - 15!
- This trifle is finished as my mother always did, with fruit and jelly on top. Nana only did crushed jelly, a little in the centre and a little around the edge of the bowl.
- To make gluten free, simply substitute in gluten free flour for the traditional flour, and check that all other ingredients that you are using are gluten free.
- Baking times may vary, as ovens do!
- I don't give prep times, or say how long it takes to make a dish any more, as we all work differently and I find them to be misleading!
- I like to use the peaches in juice rather than syrup, they are generally clingstone peaches, but if you preserve your own, they will work beautifully as well.
- I set my jelly in a glass lidded jar, it takes up less room in the fridge, and if you are taking the trifle to a celebration and it needs to be stored, I make up to, and including, the custard layer. Then finish it off with the cream, fruit and jelly on the day.
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With many thanks and kindness,
Julie.
