English Raspberry Trifle Recipe
Servings: 6
Ingredients
- 1 x Free-range egg
- 2 ounce Soft raw brown sugar
- 2 Tbsp. Cool water
- 1 tsp Natural vanilla extract
- 3 ounce Self-raising wholemeal flour, sifted, bran included
- 3 x Free-range egg whites, (the yolks are used in the custard)
- 6 Tbsp. Sugar-free raspberry jam
- 1/4 pt Fruit juice, eg. apple and strawberry diluted from concentrate
- 2 ounce Flaked almonds
- 3 x Free-range egg yolks
- 1/2 pt Lowfat milk
- 1 Tbsp. Raw sugar or possibly honey A vanilla pod, split (or possibly 5ml 1tsp vanilla extract, that should be added after cooking)
- 1/2 pt Whipping cream, whisked till stiff
- 1 x Red apple, washed, not peeled, cut into thin slices and dipped in lemon juice
- 1 ounce Crystalised angelica, cut into diamonds.
Directions
- Heat oven to 200 C/400 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 mix, a third at a time. Pour mix into a lined tin, tilting tin to spread mix proportionately. Don't spread by hand, as air bubbles will be lost from the mix. Cook for 8 min, till hard 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 which 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 lowfat milk. Put remaining lowfat milk, sugar/honey and vanilla in a saucepan. Bring slowly to the boil. Pour onto egg yolks and stir. Rinse pan and strain mix back into it. Stir over a very low heat till liquid coats the back of a spoon. This will take about 5 min. It will be quite a thin custard. Don't boil as the custard will curdle. Pour over cake layer and leave to cold.
- To decorate:Spread half the cream flat over the cool 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 233 | |
| Calories from Fat 85 | 36% |
| Total Fat 9.75g | 12% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 36mg | 2% |
| Potassium 199mg | 6% |
| Total Carbs 34.69g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 27.99g | 19% |
| Protein 2.88g | 5% |
