Tropical Trifle

The Tropical Trifle Recipe 

serves: 8per serving 38.1g fat: 3646KJ (872 cal)

3 eggs, separated
1/2 cup (110g) caster sugar
3/4 cup (105g) self-raising flour
2 tablespoons hot milk
2 tablespoons caster sugar, extra
3/4 cup (240g) lemon butter
2 x 85g packets
lemon jelly crystals
1/2 cup (125m1)
sweet sherry
300m1 thickened
cream, whipped
1 medium mango (430g), peeled, sliced
2 medium kiwi fruit (170g), peeled, sliced
2 passionfruit

3/4 cup (120g)
custard powder
1 cup (220g) sugar
3 cups (750ml) milk
300m1 thickened cream
2 teaspoons
vanilla essence
4 egg yolks

Preheat oven to hot. Grease 25cm x 30cm swiss roll pan; line base and sides with baking paper. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually beat in sugar, beat until dissolved.

Beat in egg yolks, transfer mixture to large bowl. Gently fold in sifted flour and milk.

Pour mixture into prepared pan. Bake in hot oven 8 minutes or until sponge is elastic to touch and lightly browned. Turn quickly onto baking paper sprinkled with extra sugar, peel off lining paper.

Cut off crisp edges from long sides. Spread sponge evenly with lemon butter; roll up loosely, from long side, using paper as a guide. Lift roll onto wire rack to cool. Make jelly according to directions on packet; pour into a shallow container (such as a cake pan). Cover and refrigerate 20 minutes or until jelly is almost set.

Meanwhile, cut Swiss roll into slices, place over base of 3.5-litre (14 cup) serng dish.

Sprinkle with sherry. Pour almost-set jelly over cake, refrigerate until jelly is set. Pour custard over jelly, refrigerate until cold. Decorate with whipped cream and fruit.

Custard Combine custard powder and sugar in medium saucepan; gradually stir in milk and cream. Stir constantly over heat until mixture boils and thickens.

Remove from heat, stir in vanilla and egg yolks, cover surface with damp baking paper or cling wrap to prevent a skin forming: cool temperature

Tropical Trifle
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