Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sponge roll:
3 lg Eggs
1/2 c Sugar
1/2 ts Vanilla
3/4 c Flour
1/2 ts Baking powder
1/3 c Raspberry jam, seedless
1 tb Kirsch
1/4 c Medium-dry sherry
Custard:
7 lg Egg yolks
1 c Sugar
2 c Milk, scalded & cooled
1/2 c Heavy cream, scalded & cooled
- slightly
1 t Vanilla
1/2 c Creme fraiche
1/4 c Medium-dry sherry
Assembly:
1 1/2 c Amaretti
1/4 c Medium-dry sherry
1 c Heavy cream, well chilled
Garnish:
2 tb Pistachio nuts, shelled and
-hopped
Candied citron or angelica,
-cut into bits
Raspberry jam, seedless
In a large bowl with an electric mixer, beat the eggs, sugar, and
vanilla, until the mixture is thick and pale. Sift the flour and
baking powder over the egg mixture and fold them into it gently but
thoroughly. Line the bottom of a 13x9x2" baking pan with parchment
paper, spread the batter in the pan and bake in a preheated 400 F
oven for 8 minutes or until it is puffed and golden. Invert onto a
lightly sugared kitchen towel.
In a small saucepan, melt the jam over low heat. Stir in kirsch
and spread the surface of the cake with the jam mixture. Starting
with a long side and using the towel as a guide, roll up the cake,
jelly-roll fashion and sprinkle it with Sherry. Wrap the sponge
roll firmly in the towel. Let it cool and cut into 3/4" slices.
In a bowl, set over a saucepan of simmering water, beat the yolks
and the sugar with an electric mixer until the mixture is thick and
pale. Remove from heat and stir in gradually, milk, cream, and
vanilla. Cook the custard in the bowl over the simmering water,
until it registers 170 F on a candy thermometer. Transfer the
custard to a metal bowl and whisk in the creme fraiche and Sherry.
Set the bowl in a larger bowl of ice water and whisk until custard
is cool. Chill it, covering surface with plastic wrap, until it is
cold.
Assembly:
In the bottom of a 2-1/2 qt trifle bowl, scatter half the amaretti
crumbs. Top them with half the sponge roll slices, and top those
with the remaining amaretti crumbs. Sprinkle the Sherry over the
remaining sponge roll slices, line the side of the bowl with the
slices, and pour in the custard, spreading it to let it seep down
around the sided and bottom. Chill the trifle for at least 2 hours
and up to 24 hours.
Just before serving, in a bowl with an electric mixer, beat the
cream until it is stiff. Transfer it to a pastry bag, fitted with
a decorative tip and pipe rosettes around the edge and in the
center of the trifle. Sprinkle pistachios over the trifle and
garnish the rosettes with the citron and small drops of jam.
