English Raspberry Trifle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Fruits, Dairy	Vegetarian	Veg1, Vegetarian	6	Servings

INGREDIENTS

1		Free-range egg
2	oz	Soft raw brown sugar
2	T	Cold water
1	t	Natural vanilla extract
3	oz	Self-raising wholemeal
		flour sifted bran
		included
3		Free-range egg whites, the
		yolks are used
		in the custard
6	T	Sugar-free raspberry jam
1/4	pt	Fruit juice, eg. apple and
		strawberry diluted
		from concentrate
2	oz	Flaked almonds
3		Free-range egg yolks
1/2	pt	Milk
1	T	Raw sugar or honey
		A vanilla pod, split or 5ml
		1tsp vanilla
		extract which
		should be added
		after cooking
1/2	pt	Whipping cream, whisked
		until stiff
1		Red apple, washed not
		peeled
		cut into thin
		slices and dipped
		in lemon juice
1	oz	Crystalised angelica, cut
		into diamonds.

INSTRUCTIONS

/
Heat oven to 200Ã¸C/400Ã¸F/Gas 6. Line a 7in x 11in swiss roll tin
with non-stick baking parchment. Whisk together one whole egg with
sugar, water and vanilla extract. Gradually whisk in flour. With a
clean whisk and in a separate bowl, whisk egg whites to a stiff foam.
Use hand whisk to gently stir whites into flour mixture, a third at a
time. Pour mixture into a lined tin, tilting tin to spread mixture
evenly. Do not spread by hand, as air bubbles will be lost from the
mixture. Cook for 8 minutes, until firm to touch. Turn out onto
greaseproof paper. Remove lining paper. Spread cake with raspberry
jam, and roll up firmly using greaseproof paper to assist.  Cut cake
into slices and arrange in a 2-pint glass bowl so that the  spiral
shapes can be seen from the outside. Fill with remaining cake  to give
a flat layer in the bowl. Pour fruit juice over and sprinkle  with
almonds. Press top flat with a spatula.  For the custard :  Use a fork
to beat egg yolks with 60ml / 4tbsp of the milk. Put  remaining milk,
sugar/honey and vanilla in a saucepan. Bring slowly  to the boil. Pour
onto egg yolks and stir. Rinse pan and strain  mixture back into it.
Stir over a very low heat until liquid coats  the back of a spoon. This
will take about 5 minutes. It will be quite  a thin custard. Do not
boil as the custard will curdle. Pour over  cake layer and leave to
cool.  To decorate:  Spread half the cream flat over the cold trifle.
Pipe a rosette of  cream in the middle, and a circle of rosettes around
the outside.  Arrange apple slices vertically radiating out into a
spiral on top of  the trifle. Press a piece of angelica into each cream
rosette.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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