Here we have a traditional trifle turned inside out and upside down. As with the traditional version, it's best made a day or two ahead.
- 3 eggs, separated
- 110 gm (½ cup) caster sugar
- 2 tbsp warm milk
- 110 gm self-raising flour
- 160 gm (½ cup) raspberry jam
- 100 ml Pedro Ximénez
- 150 gm raspberries, plus extra to serve
- To serve: whipped cream and icing sugar, to serve
- 500 ml (2 cups) milk
- 400 ml cream
- 1 vanilla bean, split lengthways
- 240 gm egg yolk (about 2)
- 200 gm caster sugar
- 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes
- 1Preheat oven to 200C. Butter a 25cm x 30cm Swiss roll pan and line with baking paper. Whisk eggwhites in an electric mixer until soft peaks form (2-3 minutes), then add sugar a little at a time, whisking well between additions. With motor running, add egg yolks one at a time, beating well between additions, until mixture is thick and creamy (1-2 minutes). Place in a large bowl, pour milk down the side, sift in flour and fold gently. Spread in pan, smooth top and bake until golden brown (7-8 minutes). Turn out onto a piece of baking paper and remove backing paper. When cool, trim edges, spread jam evenly over sponge and use paper to roll up from the short side.
- 2Line a 1.8-litre pudding bowl with plastic wrap. Cut roll into 1cm-thick slices and line base and sides of bowl with slices. Drizzle with Sherry and set aside, reserving remaining jam roll slices.
- 3For custard, bring milk, cream and vanilla bean to the boil in a saucepan. Meanwhile, whisk egg yolks and caster sugar in a bowl. Whisk in warm milk mixture, then return to pan and stir over medium heat until custard reaches 83C on a sugar thermometer and thickly coats the back of a spoon (8-10 minutes). Remove from heat, squeeze water from gelatine, add to custard and stir to dissolve. Stir in raspberries and pour into jam roll-lined bowl, top with remaining roll slices, cover with plastic wrap and refrigerate until custard sets (5-6 hours).
- 4Turn out onto a serving plate, top with extra raspberries, dust with icing sugar and serve with whipped cream.