This dessert is one of my favorites. Christmas time there is normally always a trifle on the table.
Such an easy dessert and can be varied with whatever you like. When I make it in Australia, it is easy to buy jam rolls and slice them to line a glass container, however, in the States was unable to find any jam rolls so had to make it from scratch. This is the first time I made a jam roll and it was easy and turned out beautiful. I also had to make custard from scratch which is always nicer, however it is more time consuming when making a trifle.
Jam Roll Recipe
6 large eggs separated
1/4 cup water
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon lemon extract
1-1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cream of tartar
1 jar (12 ounces) strawberry, raspberry or currant jam
Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
Preheat oven to 350°. In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored. Gradually beat in 1 cup sugar. Stir in extracts. Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).
Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Spread evenly into prepared pan.
Bake 15-18 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. Unroll cake; spread evenly with jelly. Roll up; dust with confectioners’ sugar. Yield: 8-10 servings.
I wrap and freeze to make it easier to slice.
4 egg yolks
1 tablespoon cornflour
1/4 cup caster sugar
600ml low-fat milk
A few drops of natural vanilla essence (optional)
Pour the milk into a saucepan and bring to the boil.
Meanwhile, combine the egg yolks, cornflour and sugar in a heatproof bowl and whisk until smooth.
Remove the hot milk from the heat and slowly pour the milk onto the egg yolk mixture in a steady stream, whisking constantly.
Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon until thickened. (You should be able to draw a line through the custard on the back of the spoon using your finger: if the line is well-defined, the custard is ready.)
Remove from the heat and strain into a jug. Flavor with a few drops of vanilla essence, if you like, and serve hot.
4 sachets of jelly (jello) using any flavor you like
1 large can of peaches
1 cup Sherry (I used a cream sherry)
4 cups custard
5 cups vanilla tapioca
1 large Jam roll
1 tin of cocktail fruit
First step I do is prepare jelly (jello). I line the bowl with 2 of the flavors and then in 2 separate trays use 2 different flavors and once set cut into 1 inch squares to fill the bowl. For this recipe I used cherry flavored and lime flavored. I poured the jelly into the bottom of glass jar with one flavor adding a tin of drained cocktail fruit and refrigerated until set before adding another flavor of jelly.
NOTE: Before adding the second layer of jelly, cool it before pouring over the first layer.
When completely set I then started lining the bowl with sliced jam roll using a little more than half of the jam roll depending on the size of your bowl. I lightly drizzle sherry onto jam roll. Cut the rest of the slices of jam roll into quarters and fill the bowl with the quarters, peach slices and jelly squares.
Pour custard and vanilla tapioca over until completely covered
Top with whipped cream and enjoy!