This really is a trifle for that special occasion as it is ‘made from scratch’ and involves many steps, a recipe for the strawberry crisps, strawberry jelly and Pavesini biscuits is at the end the post. Alternately, you could simply purchase a sponge cake, Swiss Roll or Lady Fingers, a pack of strawberry jelly crystals and custard from the deli – the recipe then is easy and quick.
Strawberry Sponge Roll (or Lady Fingers/Pavesini biscuits)
Strawberry jelly (recipe at end of post)
1 tbsp vanilla bean paste or natural vanilla extract
570 ml double cream
6 large fresh egg yolks
1 rounded tbsp cornflour, sifted
50 grams golden caster sugar (or amount to taste)
600 ml double cream – chilled
1 vanilla pod, split and seeds removed (or vanilla bean paste or vanilla extract)
2 tbsp unrefined icing sugar, sifted
55 grams dark and milk chocolate curls
Cream is easier to whip when chilled – place the bowl and whisk or beaters into the freezer for one hour before use, ensure the cream is well chilled.
- Place the vanilla bean paste and cream into a saucepan over a gentle heat, warm to just below simmering point while stirring constantly with a whisk.
- Whisk the egg yolks with the sifted cornflour and sugar in a medium bowl using a wire balloon whisk.
- Slowly – in a thin steady stream – add the warm cream to the eggs while whisking continuously.
- When all the cream has been added and the mixture is smooth, return to a clean saucepan and place over a gentle heat – continue whisking until the custard thickens, the mixture creamy and smooth.
- This should occur when you reach simmering point – pour into a jug or bowl and cover the surface with clingfilm, allow to cool.
- Remember the custard continues to thicken while it cools.
- Put the cream and vanilla seeds into a bowl and whip until thickened, sift in the icing sugar and continue whisking until it forms soft peaks.
- Cover with clingfilm and chill.
- To finish the trifle, lay the sponge, 2.5cm thick slices, over the bottom of the dish.
- Drizzle over the jelly then chill until set.
- When set, pour in the cooled egg custard, cover with cling film (it must touch the custard to stop a skin forming), return to the fridge for an hour.
- Remove the cling film and make the cream topping, spread over the top, refrigerate until ready to serve, decorate with chocolate curls and strawberry crisps. (I like crushed original Cadbury´s flake).
115 grams large fresh strawberries
- Preheat the oven to 110ºC, 230ºF.
- Line a baking tray with silicone paper
- Slice the strawberries very thinly using a mandolin if possible.
- Blot with kitchen paper and then arrange on the tray.
- Place in the lower third of a preheated oven for 1 hour then turn the crisps over and leave to dry out until crisp, but not browned, this may take about another hour.
- Turn off the oven and leave the crisps to cool completely in the oven.
540 ml cold water
200 grams unrefined caster sugar
2 tbsp strawberry liqueur
460 grams fresh strawberries, rinse then remove the calyx
10 grams powdered gelatine
2 tbsp cold water
- Make a simple syrup by placing the sugar and water into a saucepan, bring to the boil then continue boiling for 5 minutes, leave to cool.
- Finely chop the berries, put into a large basin, pour over the sugar syrup, cover with a clean cloth and leave to infuse for half an hour.
- When cool, press through a fine sieve to remove the pulp and seeds, add the liqueur at this stage, discard the residue remaining in the sieve.
- Place the two tablespoons of cold water into a dish, sprinkle the powdered gelatine over the water then leave for 5 minutes without stirring.
- Warm one cup of the strawberry sugar syrup, add the gelatine and water, simmer very gently over a low heat until the gelatine has dissolved (do not allow it to boil), stir into the remainder of the syrup, pour into a mould or glass trifle dish and leave to set in the fridge. If using in a trifle, pour over the sponges and allow to set.
150 grams plain white flour
30 grams cornflour
13 grams unrefined caster sugar
3 medium eggs – 160 grams of eggs, with shells (medium eggs are 53 to 63 grams each)
1 tsp pure vanilla extract or vanilla bean paste
Dusting – 20 grams sifted icing sugar
- Preheat oven to 180ºC, 355ºF or gas mark 4; line two baking trays with baking parchment
- Whisk the eggs and caster sugar until light and creamy, the mixture should leave a trail when the whisk is lifted out.
- Sift the flour and cornflour into the bowl, add the vanilla extract, then fold in using a metal spoon with sharp edges.
- Transfer the dough to an icing bag with a narrow plain nozzle.
- Pipe onto a baking tray lined with parchment, the Pavesini should be rather narrow and quite long.
- Chill for ten minutes then dust with sifted icing sugar.
- Bake for 5 minutes, reduce temperature to 150ºC (300ºF, gas mark 2) and cook until they begin to colour.
- Carefully transfer to a wire rack and allow to cool.