Swiss Roll Trifle Base

RECIPE

SWISS ROLL TRIFLE BASE

Serves: 4-6

Prep Time: 10 Minutes

Assembly Time: 30 Minutes

INGREDIENTS

4 medium free-range eggs

1tsp vanilla essence

100g caster sugar

100g self-raising flour

350g raspberry jam

OPTIONAL TOPPINGS:

For The Raspberry and Pedro Ximénez Sherry Trifle

100ml Pedro Ximénez sherry

200g raspberries

200ml raspberry jelly

500ml Booths Madagascan vanilla custard

500ml double cream

For The Mince Pie Trifle

100g sweet mincemeat

200ml raspberry jelly

500ml Booths Madagascan vanilla custard

500ml double cream

8 mini mince pies

For The Gin and Orange Trifle

50ml orange gin

200ml orange jelly

200g mandarin segments

500ml Booths Madagascan vanilla custard

2 oranges, zest only

500ml double cream

METHOD

FOR THE TRIFLE BASE

1. Preheat the oven to 220°c/200°c Fan/428°F/Gas Mark 6.
2. Whisk the eggs, vanilla and sugar until thick and glossy.
3. Gently fold in the flour and pour the mix into a parchment lined baking tray.
4. Carefully spread the mix until it is even then bake in the oven for 8-10 minutes.
5. Remove the sponge, along with the parchment from the tray and allow to cool a little, then spread the raspberry jam over the sponge.
6. Roll up carefully, peeling from the parchment and allow to fully cool wrapped in the parchment.
7. For the base of the trifle, slice the Swiss roll and place around the inside of the large serving glass.

ASSEMBLY

FOR THE RASPBERRY AND PEDRO XIMÉNEZ SHERRY TRIFLE

1. Sprinkle the sherry over the sponge and then make the raspberry jelly as per pack instructions and allow to cool for 20 minutes.
2. Fill the glass with the raspberries and then carefully pour in the jelly.
3. Allow to fully set and then top with cold custard.
4. Whip the cream and pipe on top of the custard.
5. Garnish with extra raspberries and chill for 1 hour before serving.

FOR THE MINCE PIE TRIFLE

1. Make the raspberry jelly as per pack instructions and allow to cool for 20 minutes.
2. Fill the glass with the mincemeat and then carefully pour in the jelly.
3. Allow to fully set and then top with the cold custard.
4. Whip the cream, pipe on top of the custard and allow to chill for 1 hour.
5. Garnish with the mini mince pies.

FOR THE ORANGE GIN TRIFLE

1. Sprinkle the orange gin over the sponge and then make the orange jelly as per pack instructions and allow to cool for 20 minutes.
2. Fill the glass with the tinned mandarin segments and then carefully pour in the jelly.
3. Allow to fully set and then top with the cold custard.
4. Whip the cream and pipe on top of the custard.
5. Garnish with extra mandarin segments and freshly grated orange zest and chill for 1 hour before serving.