Trifle

Ingredients for 4 servings:

• 550 ml cream
• 4 egg yolks
• 1 tsp, heaped cornstarch
• 1 vanilla pod(s)
• 25 g sugar
• 1 pack of red jelly for 500 ml of water
• 30 g almond flakes, roasted (without fat)
• 250 g raspberries
• 2 tbsp jam (raspberry jam)
• 50 ml Sherry (Oloroso), optional
• 2 eggs
• 2 tbsp sugar
• 2 tbsp flour
• ½ vanilla pod(s), scraped pulp
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

English layered dessert

Prepare the jelly the day before according to the package instructions and chill overnight. For the sponge cake, separate the eggs. Beat the egg whites until stiff peaks. Beat the egg yolks with sugar until frothy, stir in the flour, add the vanilla seeds and salt. Finally, fold in the beaten egg whites, pour the batter into the tin and bake at 200°C until light yellow. Let cool and cut into fine strips or cubes. You can, of course, also use a ready-made base. Spread the sponge pieces with the raspberry jam and place on the bottom of a glass dish. Arrange the raspberries (fresh in summer, of course) on top, reserving a few to garnish, and drizzle the whole thing with sherry (I omit this if children are eating with you) and let it sit for a short time. Heat 275ml of cream with the vanilla seeds and the scraped vanilla pod. Meanwhile, in a bowl, vigorously beat the egg yolks with the sugar and cornstarch. As soon as the cream starts to boil, remove the vanilla pod and pour the cream over the egg yolk mixture. Mix everything well. Then pour the mixture back into the saucepan and stir on low speed until it begins to thicken. Let it cool briefly and then pour it over the sponge cake and raspberries (do not add any more starch, even if the pudding looks too runny). Chill. Just before serving, whip the remaining 275ml of cream until stiff. Cut the jelly, which has set overnight, into cubes and layer them on top of the cooled vanilla pudding. Spread the stiffly whipped cream on top. Decorate with the toasted flaked almonds and a few raspberries. In summer, any fresh fruit can be used. Simply replace the raspberry jam with another. The sherry can also be replaced with something else, depending on the type of fruit. Optional: Make meringue from the leftover egg whites, dye it pink, and oven-dry small meringues (there are some great recipes here). Use them to decorate the top layer.