Raspberry Trifle

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Ouma’s Swiss roll was legend. I would always hide one out of sight, either by slipping it into her handbag or taking one back to the car. But it wasn’t simply because I wanted to save something for dessert that night – I knew that whatever Swiss roll we had left at the end of a Saturday bazaar would find its way into Ouma’s trifle that Sunday. These days, I make her Swiss roll a day before I make a trifle.

Raspberry Trifle

TIME: 4 HOURS | SERVES 8 – 10 HOURS

for the Swiss roll

70 g (125 ml) cake flour

1 ml salt

3 egg yolks

15 ml lemon juice

105 g 125 ml caster sugar

3 egg whites

2 ml vanilla

for the cranberry jelly

1,5 litres cranberry juice

45 g gelatine leaves

for the crème anglaise

500 ml cream

500 ml milk

12 egg yolks

130 g (160 ml) sugar

for the Swiss roll

Heat the oven to 200 °C. Line a 35 x 25 cm baking tray with baking paper and spray with edible food spray.

Sieve the flour and salt together in a mixing bowl. Beat the egg yolks and lemon juice together. Gradually add the sugar (keeping 1 tablespoon for later) and beat until light and fluffy.

Fold in the sifted dry ingredients. beat the egg whites to soft peaks and beat in the remaining tablespoon of sugar. Fold the beaten egg whites into the cake batter. Pour into a baking tray.

Bake in the oven for 10 – 12 minutes.

Place a damp kitchen towel on your work surface and sprinkle with sugar. Take the cake out of the oven and turn out onto the damp cloth. Immediately spread a thin layer of jam on top. Cut the edges with a sharp knife and roll the Swiss roll.

for the cranberry jelly

Heat the cranberry juice in a saucepan, not reaching boiling point. Soak the gelatine leaves in cold water for about 10 minutes.

Squeeze out any excess water trom the leaves and add the leaves to the warm juice. Stir until dissolved.

Pour into a container and let it cool to room temperature.

Refrigerate until set.

for the crème anglaise

Beat the egg yolks and sugar until light and creamy. Pour the milk and cream mixture into a saucepan and bring to the boil.

Pour the milk mixture into the egg mixture and mix well. Pour the mixture back into the saucepan.

Place over low heat and keep stirring until the crème anglaise coats the back of a spoon.

to finish off

Slice the Swiss roll. Arrange in the base of a large glass bowl.

Arrange fresh raspberries on top.

Spoon the jelly on top, followed by the crème anglaise. Arrange the rest of the Swiss roll on top. Spoon another layer of jelly on top, followed by a layer of raspberries.

Whip the cream, place in a piping bag and pipe on top. Keep in the fridge.