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Jam roll trifle

Rodney Dunn recipe for jam roll trifle.

By Rodney Dunn
  • Serves 10
  • 40 mins preparation
  • 20 mins cooking plus cooling, setting
Jam roll trifle
Jam roll trifle

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


  • 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.