Ingredients
• 300g frozen mixed berries
• 160g caster sugar
• 500ml clear apple juice
• 2 Tbsp strawberry jam
• 9 sheets gold-strength gelatine
• 1 vanilla bean
• 4 Tbsp cornflour
• Extra 150g caster sugar
• 6 egg yolks
• 680ml full-cream milk
• 450ml pure cream
• Extra 6 Tbsp strawberry jam
• 50ml water
• 2 large store-bought Swiss rolls, thinly sliced
• 2 x 250g punnets strawberries, hulled
• 120ml dry sherry
• 300ml thickened cream
• 1 Tbsp icing sugar mixture
• 50g flaked almonds,toasted, to serve
NOTE: Allow 6 hours for jelly to chill. If time permits, allow completed trifle to chill overnight.
Method
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Put berries, sugar, apple juice and jam in a medium saucepan over a medium heat. Stir until sugar is dissolved and mixture comes to the boil. Simmer for 4 minutes. Set aside for 15 minutes.
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Meanwhile, put gelatine sheets in a large bowl and cover with cold water. Stand for 5 minutes or until softened. Strain and gently press all juices from fruit (you should have about 700ml of liquid). Squeeze water from gelatine, then add to hot strained berry liquid.
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Marina Oliphant -
Line a 27 x 18 slice tin or shallow plastic container with plastic wrap. Pour ½ of the liquid into base of a large trifle bowl. Pour remaining liquid into prepared tin. Refrigerate both trifle bowl and tray with jelly for at least 6 hours or until jelly is set.
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Marina Oliphant -
Using a sharp knife, split vanilla bean through centre and scrape out seeds. Put seeds in a large bowl, then add cornflour and extra sugar. Add egg yolks and whisk until combined. Put
milk, cream and vanilla bean in a large saucepan over a medium heat. Simmer for 2 minutes. Remove vanilla bean, then pour hot liquid into egg mixture, a little at a time, whisking after each
addition. Return mixture to saucepan and heat, stirring constantly, until thickened. Transfer custard to a large bowl set over a large bowl of iced water, stirring occasionally, until cooled. -
Put extra strawberry jam and water in a small bowl. Stir until jam has thinned slightly. Spread jam on 1 side of each slice of Swiss roll. Turn out jelly from tray, then chop into large pieces.
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Arrange Swiss roll slices, jam-side down, over jelly in base of trifle bowl and around edges of bowl, jam-side facing out. Slice ½ the strawberries into rounds and add to trifle, with a few around side of bowl. Drizzle over dry sherry, then pour over cooled custard. Add chopped jelly around outer edges of bowl. Return trifle bowl to fridge for at least 1 hour, preferably overnight if time permits, to allow flavours to develop.
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Put thickened cream and icing sugar in a large bowl and whisk until soft peaks form. Spoon cream on top of trifle. Slice remaining strawberries and scatter over cream. Sprinkle over toasted almonds to serve.
