Ingredients:
I know it's kitsch, but it tastes epic! Quite a lot of individual processes to do, but can be done way ahead of time. Cut the costs down by using thawed frozen raspberries in the coulis. Please trust me on the jam roly poly cake, It works a treat!
Makes 4 individual Trifles
8 slices of raspberry jam roly-poly cake
8 tablespoons Chambord black raspberry liqueur
For the coulis:
250g frozen raspberries (defrosted)
1 tbsp caster sugar
squeeze of lemon juice (or lime if you don't have a lemon)
For the custard:
175g/6oz white chocolate
2 medium egg yolks
25g/1 oz caster sugar
150ml/ 1/4 pint Milk
85g / 3fl oz double cream
Double cream for whipping
1 punnet fresh raspberries
You will need to make the custard first. Be patent with it, too much heat will give you scrambled egg! Start by creaming the egg yolks and caster sugar together in a large bowl. You'll need to whisk for about 2-3 mins so the mixture becomes pale, thick and leaves a trail. Pour the cream and the milk into a saucepan and bring it to the boil. Pour the liquid onto the egg mixture, whisking as you do so (vigorously!). Then pour the beaten mixture back into the saucepan and place over a moderate heat. Stir the mixture until it starts to thicken (it should coat the back of a wooden spoon). Now add the chocolate and stir until it has melted. The custard is now made, but it needs to cool. I usually transfer it to a glass bowl, cover the custard in icing sugar and a piece of cling film, and put it into the fridge. You can leave it like this for a good while (I usually make the custard in the morning, and leave trifle assembly until the evening).
To make the coulis, simply blitz the raspberries sugar and lemon juice in a blender. Taste, add more sugar and juice to your taste. Its quite nice to have the coulis a little bit sharp, as the custard is quite sweet. Once you're happy with the taste, pass through a sieve to get rid of those pesky seeds!
Now to the assembly. put a couple of slices of the cake in the bottom of the glass, and spoon over the liqueur. Put in a few fresh raspberries, then spoon in a quarter of the coulis. Repeat for all four trifle glasses. Share out the custard between the four glasses. top with whipped double cream and a fresh raspberry.
It sounds like a lot of work, but believe me, it's worth it. Give it a whirl and let me know how you get on!
