Title: Scottish Trifle
Categories: Dessert Scottish
Yield: 8 Servings
| 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 And Cooled |
| 1/2 | c | Heavy Cream, Scalded, Cooled |
| 1 | ts | 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 |
| | | Candied Citron Or Angelica |
| | | 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 13 x 9 x 2-inch baking pan with parchment paper, spread the
batter in the pan and bake in a preheated 400øF 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 int into 3/4-inch 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 170øF 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. a 1989
Gourmet Mag. favorite.