This Swiss Trifle is a lovely light dessert for winter using frozen raspberries. Slices of jam-filled Swiss roll, laced with sherry and covered with raspberries, are topped with a creamy custard and whipped cream, then sprinkled with roasted almonds.
- Preparation time: 30 minutes
- Standing time: 10 minutes
- Refrigeration time: at least 2 hours 20 minutes
- 200 g (7 oz) jam-filled Swiss roll/jelly roll
- 3 tbsp sherry
- 340 g (12 oz) frozen raspberries (1½ cups)
- 2 tbsp raspberry jam
- 1 tsp vanilla extract
- 240 ml (8 fl oz) whole milk (1 cup)
- 600 ml (20 fl oz) double cream/whipping or heavy cream (2½ cups)
- 3 eggs, large (U.K.)/extra large (N.A.), yolks only
- 85 g (3 oz) caster sugar/superfine sugar (⅓ cup plus 1 tbsp)
- 1 tbsp cornflour/cornstarch
- 4 tbsp icing sugar/powdered sugar, sifted
- 15 g (½ oz) flaked/sliced almonds (1½ tbsp)
- You will also need a 2 litre (3½ pint) flat-bottomed glass serving dish (8 cup capacity)
- Cut the Swiss roll into 2 cm (¾ inch) slices and arrange in the base and slightly up the sides of the glass dish. Drizzle over the sherry.
- Put the raspberries and jam in a small pan over a moderate-low heat for 2–3 minutes until the fruit is beginning to soften and the mixture is saucy. Leave for about 5 minutes to cool a little. Then pour the raspberry mixture in an even layer over the sponge.
- To make the custard. Pour the milk and 240 ml (8 fl oz) (1 cup) of the cream into a small pan. Stir in the vanilla extract and heat until bubbling round the edges. Then remove from the heat and leave for 2 minutes.
- Meanwhile, in a large bowl, whisk together the egg yolks, caster/superfine sugar and cornflour/cornstarch until smooth. Then gradually whisk in the hot milk and cream.
- Return the custard to the pan, bring to the boil, and then simmer for 2–3 minutes, stirring constantly, until the custard has thickened. Leave to cool for about 10 minutes.
- Pour the custard in an even layer over the raspberries, then chill for 20 minutes, until the custard is just beginning to set.
- Pour the remaining cream and sifted icing/confectioners’ sugar into a large bowl and lightly whip until it holds soft peaks. Spoon the cream over the custard. Chill for at least 2 hours before serving.
- To toast the almonds. Heat a wide bottomed pan. When it is hot, turn the heat down to low and toss in the almonds. Keep moving them around until they just start to turn golden and begin to smell. Watch them all the time as they can burn very quickly. Remove from the heat and leave to cool.
- Just before serving the trifle sprinkle the flaked/sliced almonds over the top.
- If you want to make less than 8 servings just use individual glass dishes. Alter the quantity of the ingredients accordingly but follow the same method. When cutting the Swiss roll make the slices as thin as possible. You may not need all the Swiss roll to line the individual glass dishes.
Updated March 9, 2020