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.
Ingredients
Custard
Method
Main
1.Preheat 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.
2.Line 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.
3.For 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).
4.Turn out onto a serving plate, top with extra raspberries, dust with icing sugar and serve with whipped cream.
