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Trifle is a delicious combination of custard, cream, syrup-soaked sponge and fruit
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.
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