Trifle

Instructions

• • Whisk egg yolks with sugar in a bowl placed in hot water.
  • Add milk and continue stirring until it boils, then add starch and stir continuously for 20 minutes until the mixture becomes thick and smooth.
  • Add the vanilla essence and place mixture on a frozen water bath.
  • Preheat the oven to 170°C.
  • Line the baking tray with a silicon board and spray with sugar. Place in the oven for 10 minutes ensuring the sugar does not melt or change color.
  • Meanwhile, whisk the eggs and vanilla essence in a deep bowl with an electric whisk on medium speed until the mixture becomes light.
  • Add the heated sugar as you continue stirring.
  • Sift the flour and slowly add it to the mixture, stirring gently until all the ingredients have combined.
  • Increase oven heat to 180°C.
  • Line the bottom of a high-edged baking tray with greaseproof paper.
  • Pour cake mixture into the tray and bake for about 15 minutes.
  • Flip cake onto a metal cooling rack and leave it to cool, then turn the cake on its side and cut into two equal halves.
  • Spread raspberry jam on one half and stack them, applying light pressure to stick them together.
  • Cut the cake into small equal-sized squares.
  • Pour a layer of custard into a deep serving bowl, then add a layer of cake squares.
  • Drizzle the sugar syrup over the cake squares.
  • Stack strawberry slices on the bowl sides then add a layer of Puck Whipping Cream (previously whipped with an electric blender) and flatten the surface.
  • Garnish the surface with raspberry jam, spreading in thin circles of increasing width from the center of the cake, then using a toothpick to drag parts of the inner circle all the way out to the widest circle to create a spider’s web effect.
  • Garnish with blackberries and serve.