Christmas Trifle
INGREDIENTS
SPONGE
4 large eggs
3/4 cup cornflour
2 tablespoon custard powder
1 tsp cream of tartar
1/2 teaspoon bicarb soda
3/4 cup caster sugar
1 tsp vanilla
Pinch of salt
FILLING
1 packet of strawberry jelly
2 punnet strawberries roughly chopped
2 punnet raspberries
2 punnet blueberries
1/4 cup alcohol of choice (optional)
3 tablespoon custard powder
2 tablespoon sugar
1 tablespoon vanilla
750ml milk
TO TOP
300ml thickened cream, whipped to a stiff peak
METHOD
- For the sponge beat egg whites until stiff, add sugar a little at a time, then egg yolks gradually with salt and vanilla.
2. Fold in dry ingredients (sifted 3 times) lightly and gradually with a knife. Preheat oven to 170 degrees, spoon mixture into a lined and greased 20cm round cake tin and bake for 20-25 minutes. Let cool.
3. For the filling make jelly by the packet instructions, refrigerating until ¾ set.
4. Combine custard powder, sugar, vanilla and milk in a medium saucepan on low heat, stirring constantly for a few minutes until thick and smooth. Place gladwrap on surface to prevent skin forming and cool to room temperature.
5. To assemble use a high sided trifle bowl. Place sponge cake in bowl, spoon over alcohol (optional) and place one punnet of each berry over the sponge followed by jelly. Smooth surface and refrigerate until fully set.
6. Once set top with custard, spread evenly and refrigerate. Top with cream, remaining berries.
