Trifle

Recipe Ingredients

4		Eggs
1 1/2 cups	297g / 10oz	Fine sugar
1 1/2 cups	93g / 3.3oz	Flour - sifted
		Rind of 1/2 lemon
2 1/2 cups	592ml	Milk
		Vanilla bean
8		Egg yolks
10		Lychees
10		Raspberries
1/2 cup	118ml	Cream sherry
2 tablespoons	30ml	Brandy
2 tablespoons	30ml	Port
1 1/2 tablespoons	22ml	Gelatin - (to make raspberry jelly)
		Raspberry juice - (a little bit cold
		And 2 1/2 cups warm for raspberry jelly)
2 tablespoons	30ml	Strawberry jam
2 tablespoons	30ml	Blanched almonds
1 1/4 cups	296ml	Whipped cream
1 cup	237ml	Crystallized fruits - (green and red
		Cherries, angelicas, and apricots)
1 tablespoon	15ml	Toasted almonds

Recipe Instructions

Preheat oven to 375 degrees. Make sponge cake. Beat eggs and add sugar gradually, beating until combined. Place bowl over hot water and whisk eggs with 1 cup sugar until thick, light, and larger in volume. Remove bowl from heat and continue to whisk until cool. Fold in sifted flour and lemon rind. Place mixture into an 8-inch cake tin, which has been buttered, sugared and floured, and bake for 30 minutes. Turn onto a rack to cool.

To make custard, heat milk with the vanilla bean until boiling. Beat yolks with remaining 1/2 cup sugar until thoroughly combined. Pour in hot milk and whisk together. Place custard into saucepan on low heat and stir until thickened. Remove from heat, take out vanilla bean, and allow custard to cool.

Assemble trifle. Fill centers of lychees with raspberries. Mix together sherry, brandy and port. Make raspberry jelly by dissolving the gelatin in a little cold raspberry juice and then combining with warm raspberry juice. Allow to cool.

Cut sponge cake in half and then cut one half into eighths. Place 5 slices into the bottom of a crystal bowl and separate each slice with 2 raspberry filled lychees. Pour half of the alcohol mixture over the cake and then pour over the raspberry jelly. Place the remaining raspberry filled lichees in the center. Cut the 3 remaining pieces of cake into thin slices and lay on top -- add the rest of the alcohol. Place into the refrigerator to set.

When the jelly has set, smear with the strawberry jam and scatter the blanched almonds over the top. Cover with the cooled custard and place in the refrigerator to set for 1 hour. Decorate trifle with whipped cream (using a rose-shaped piping nozzle), crystallized fruits and toasted almonds. Keep in the refrigerator.

This recipe yields 10 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0020) - from the - TV FOOD NETWORK

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