{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Summer Fruit Trifle

Sponge :
4 Eggs
125g (4 oz.) Caster Sugar
125g (4 oz.) Sieved Flour
60g (2 oz.) Melted Butter

225g (8 oz.) Strawberries
225g (8 oz.) Raspberries
4 Tablespoons Strawberry or Raspberry Jam
6 Egg yolks
600ml(1 pint) Milk
2 Tablespoons Sugar
4 Tablespoons Brandy, Sherry or Liquour
300ml(10 oz.) Cream
60g(2 oz.) sliced Almonds

First make the sponge. Line a swiss roll tin with non-stick paper.
Whisk the 4 eggs and the 4 oz. sugar together until light stiff
and creamy.
( The classic test is that you should be able to leave a trail of
the figure of eight in the mixture with the whisk)
Now fold in the melted butter and then ( using a metal spoon )
fold in the sifted flour.
Pour this into the prepared tin and bake it at 180 C 360 F Gas 5
for 20 mts. until golden, firm and dry in the centre.
Tip this on to a cooling rack and leave to cool.
Now make the custard;
Put the milk into a saucepan and bring to the boil.
Beat the egg yolks up with the sugar and pour over the hot milk.
Beat again and pour back into the pan.Put on a moderate heat and,
stirring all the time with a wooden spoon, continue to heat until the
mixture coats the back of the spoon (if it starts to bubble at the
edges take off the heat , pour into a cool bowl and whisk hard).
Cut the sponge into squares about 2" by 2" and spread on one side with the jam.
Place a half of these in the bottom of a large serving bowl.
Lay over the fruit (halve the strawberries) and sprinkle with the alcohol.
Repeat with another layer of jammed cake .
Now pour over the still warm custard and put into the fridge to set.
While it is setting whip the cream until stiff and toast roast or fry
the almonds until brown and aromatic.
Just before serving spread the cream over the top of the trifle
and scatter over the almonds.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef