Trifle Cups
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Ingredients
for
4
- For the Swiss roll
- 3 eggs
- ½ cup caster sugar
- ½ cup plain flour
- ½ tsp Baking powder
- 1 Tbsp water
- 6 Tbsps Strawberry Jam
- 1 Tbsp sugar (for rolling)
- For the strawberry jelly
- 1 strawberry gelatin
- For the vanilla cream
- 1 ½ cups milk
- 2 Tbsps Corn starch
- 1 tsp vanilla extract
- 2 Tbsps sugar
- ⅜ cup cream (38% fat)
- In addition
- 2 ⅔ cups Strawberries (sliced)
- 1 Tbsp Orange liqueur (optional)
- 1 tsp powdered sugar
- 1 Orange (peeled and segmented)
Preparation steps
1.
For the strawberry jelly: Make the jelly according to the packet instructions and chill until set.
2.
Heat the oven to 200C|400F| gas mark 6. Grease and line a Swiss Roll tin.
3.
For the Swiss Roll: Whisk the eggs and sugar together in a mixing bowl (preferably with an electric whisk) until thick and mousse-like.
4.
Sift in the flour and baking powder and gently fold into the egg mixture with the water. Spread the mixture evenly in the tin.
5.
Bake for 10-12 minutes until cooked through. Remove from the oven and immediately turn out on to a large sheet of non-stick baking paper sprinkled with sugar.
6.
Quickly trim off the crusty edges of the cake and roll up firmly from a short end, with the paper inside. Cover with a tea towel so the cake remains soft. Leave to become cold.
7.
Gently warm the jam. Unroll the cake and remove the paper. Spread the jam over the cake and roll up.
8.
For the vanilla cream: put two thirds of the milk into a pan and bring to a boil. Mix the cornflour and vanilla extract with the sugar and mix to a smooth paste with the remaining milk. Stir into the boiling milk and return to a boil. Cook gently for 2 minutes until thickened.
9.
Remove from the heat and leave to cool, stirring occasionally to prevent a skin from forming. Whisk the cream until thick and fold into the cold vanilla cream.
10.
To assemble: Mix the strawberries with the orange liqueur and icing sugar. Cut the Swiss roll into slices 2.5 cm|1 inch thick and put 3 slices into each glass. Add a few orange segments, then a spoonful of strawberry jelly and a few pieces of strawberry. Divide the vanilla cream between the glasses and finish off with the remaining the strawberries.
