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Tropical trifle

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Ingredients/Components

eggs, separated - 3 item
sugar - 1/2 c
self-rising flour - 3/4 c
hot milk - 2 Tbsp
lemon butter - 3/4 c
sweet sherry - 1/2 c
x 100 g lemon jelly Jell-O crystals - 2 item
custard powder
milk - 3 c
ml carton whipping cream - 300 item
vanilla - 2 tsp
egg yolks - 4 item

How to make tropical trifle:

Custard:1 c. custard powder1 c. sugar3 c. milk300 ml carton whipping cream2 tsp. vanilla4 egg yolks Swiss Roll: 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. Fold in sifted flour and hot milk lightly. Pour mixture into greased and lined Swiss roll tin (base measure 25 cm x 30 cm). Bake in hot oven 8 minutes or until sponge (cake) is elastic to touch and lightly browned. While sponge is cooking, place a sheet of greaseproof paper on the table; sprinkle lightly with extra sugar. When sponge is cooked, turn quickly onto paper, peel off lining paper. Cut off crisp edges from long sides. Spread sponge evenly with lemon butter; roll up loosely with the help of the greaseproof paper. Lift roll onto wire rack to cool.

Cut Swiss roll into slices; place over base of serving dish. Sprinkle with sherry. Add 1 1/2 cups boiling water to jelly crystals; stir until dissolved. Stir in 1 1/2 cups of cold water; refrigerate until almost set. Pour jelly over cake; refrigerate until jelly is set. Pour custard over jelly; refrigerate. Decorate with fruit and whipped cream.

Custard: Combine custard powder and sugar in pan; gradually stir in milk. Stir constantly over heat until mixture boils and thickens. Remove from heat; stir in cream, vanilla and egg yolks. Cool to room temperature.

Recipe categories: Desserts, Holiday, < 30 mins.

Rating:

3.5

Average rating: 3.5, total votes: 8

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sugar, cream cheese, chopped pecans, milk, stick butter