From Simon Hopkinson.
Ingredients
Serves 4
3 eggs, weighed
the weight of the eggs in:
softened butter [plus a little extra for greasing the cake tin]
caster sugar
self-raising flour
1 tsp baking powder
125mls amontillado sherry (a medium dry sherry)
raspberry jam
250g frozen raspberries
For the custard:
150mls milk
200mls double cream
6 egg yolks
1 tbsp caster sugar
1tsp vanilla extract
300mls double cream
1tbsp caster sugar
crystallised violets
Method
Pre-heat the oven to 180C/gas mark 4.In the bowl of an electric mixer [or use an electric hand-beater], whisk the eggs until frothy then add the other ingredients all at once and beat until thick and pale; the mixture should just flop off the whisk as a dropping consistency.
Line the base of a small [18cm x 4cm, approx.] non-stick and loose-bottomed cake tin cake with a circle of baking parchment and grease the sides with butter. Pile in the sponge mix, level it off with a spatula and bake in the oven for about 35-40 minutes, or until springy to the touch of a finger. Remove from the oven and leave in the tin for a minute or two, then turn out onto a cake rack. Remove the parchment and leave to cool
Put the sponge cake in half, freeze one half for another time. Cut the remaining sponge into small pieces and spread with raspberry jam. Arrange in the base of a glass bowl [approx. 2 litre capacity] and pour over the sherry. Sprinkle over the frozen raspberries [frozen raspberries are best, here, as their juice will also soak into the sponge as they defrost]. Put to one side while you make the custard
To make the custard, beat together the egg yolks and sugar until frothy. Then warm together the milk and cream in a pan over a low heat.
Add the milk to the yolk mixture and whisk together. Return the pan to the heat and, using a whisk, stir over a very low heat until it begins to thicken; watch out to prevent scrambling the custard. The finished look of the custard should wobbly and thick.
Immediately pour it over the sponge and raspberries, then shake the bowl a little to allow the custard to seep down within the pieces of sponge. Leave to cool for 10 minutes, then place in the fridge so that the custard firms up - at least 2 hours, or so.
To finish the trifle, whip together the cream and sugar until loosely thick [take care not to over-whip, I like to use ice in a hand whisk for the best consistency] and pile onto the set custard. Smooth the surface and decorate with the crystallised violets.
Ingredients
Serves 4
3 eggs, weighed
the weight of the eggs in:
softened butter [plus a little extra for greasing the cake tin]
caster sugar
self-raising flour
1 tsp baking powder
125mls amontillado sherry (a medium dry sherry)
raspberry jam
250g frozen raspberries
For the custard:
150mls milk
200mls double cream
6 egg yolks
1 tbsp caster sugar
1tsp vanilla extract
300mls double cream
1tbsp caster sugar
crystallised violets
Method
Pre-heat the oven to 180C/gas mark 4.In the bowl of an electric mixer [or use an electric hand-beater], whisk the eggs until frothy then add the other ingredients all at once and beat until thick and pale; the mixture should just flop off the whisk as a dropping consistency.
Line the base of a small [18cm x 4cm, approx.] non-stick and loose-bottomed cake tin cake with a circle of baking parchment and grease the sides with butter. Pile in the sponge mix, level it off with a spatula and bake in the oven for about 35-40 minutes, or until springy to the touch of a finger. Remove from the oven and leave in the tin for a minute or two, then turn out onto a cake rack. Remove the parchment and leave to cool
Put the sponge cake in half, freeze one half for another time. Cut the remaining sponge into small pieces and spread with raspberry jam. Arrange in the base of a glass bowl [approx. 2 litre capacity] and pour over the sherry. Sprinkle over the frozen raspberries [frozen raspberries are best, here, as their juice will also soak into the sponge as they defrost]. Put to one side while you make the custard
To make the custard, beat together the egg yolks and sugar until frothy. Then warm together the milk and cream in a pan over a low heat.
Add the milk to the yolk mixture and whisk together. Return the pan to the heat and, using a whisk, stir over a very low heat until it begins to thicken; watch out to prevent scrambling the custard. The finished look of the custard should wobbly and thick.
Immediately pour it over the sponge and raspberries, then shake the bowl a little to allow the custard to seep down within the pieces of sponge. Leave to cool for 10 minutes, then place in the fridge so that the custard firms up - at least 2 hours, or so.
To finish the trifle, whip together the cream and sugar until loosely thick [take care not to over-whip, I like to use ice in a hand whisk for the best consistency] and pile onto the set custard. Smooth the surface and decorate with the crystallised violets.
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