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Name: Trifle
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 190 Gram Jam filled Swiss roll; 225 Gram Frozen raspberries; 3 Tbsp Raspberry jam; 1 Vanilla pod; 250 Ml Whole milk; 600 Ml Double cream; 3 Med Egg yolks; 75 Gram Caster sugar; 1tbsp Cornflour; 4 Tbsp Icing sugar; 15 Gram Flaked almonds Toasted; Silver dragees

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INGREDIENTS

190 Gram Jam filled Swiss roll
225 Gram Frozen raspberries
3 Tbsp Raspberry jam
1 Vanilla pod
250 Ml Whole milk
600 Ml Double cream
3 Med Egg yolks
75 Gram Caster sugar
1tbsp Cornflour
4 Tbsp Icing sugar
15 Gram Flaked almonds ; Toasted
Silver dragees

Servings

INSTRUCTIONS

Custard

Split pod lengthways and scrape seeds out into large pan, add the scraped pod, milk and 200ml of the cream and heat until bubbling around edges, then leave to infuse(off heat) for 5 mins. Discard pod or dry and put in sugar, in a bowl whisk tog eggs yolks, caster sugar and cornflour, until smooth then gradually whisk in the hot milk, return mixture to empty pan bring to boil and simmer for 2-3 min whisking constantly until thick, leave for 10 mins, pour custard in a even layer over rasp then chill for 20 mins until custard is just beginning to set, lightly whip remaining cream with icing sugar until it holds it's peaks, spoon over custard, chill for 2 hours. Garnish with flaked almonds and dragees.

NOTES

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Trifle

190 Gram Jam filled Swiss roll 
225 Gram Frozen raspberries 
3 Tbsp Raspberry jam 
1  Vanilla pod 
250 Ml Whole milk 
600 Ml Double cream 
3 Med Egg yolks 
75 Gram Caster sugar 
1tbsp  Cornflour 
4 Tbsp Icing sugar 
15 Gram Flaked almonds Toasted
  Silver dragees

Cut the Swiss roll into 2cm slices and arrange in the base, and slightly up sides, put raspberries in a small pan with jam and heat for  2-3 mins, until fruit begins to soften and mixture is saucy,pour over sponge. 
Custard
Split pod lengthways and scrape seeds out into large pan, add the scraped pod, milk and 200ml of the cream and heat until bubbling around edges, then leave to infuse(off heat) for 5 mins. Discard pod or dry and put in sugar, in a bowl  whisk  tog eggs yolks, caster sugar and cornflour, until smooth then gradually whisk in the hot milk, return mixture to empty pan bring to boil and simmer for 2-3 min whisking constantly until thick, leave for 10 mins, pour custard in a even layer over rasp then chill for 20 mins until custard is just beginning to set, lightly whip remaining cream with icing sugar until it holds it's peaks, spoon over custard, chill for 2 hours. Garnish with flaked almonds and dragees.

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 8 Servings

Calories: 368
Calories from Fat: 248 (67%)

Amt Per Serving		% DV

	Total Fat 27.5g	37 %
	Saturated Fat 16.6g	83 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 1.2g
Cholesterol 98.1mg		30 %
Sodium 32.3mg		1 %
Potassium 114.4mg		3 %
Total Carbohydrate 30.1g		9 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 28.5g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 368

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