The West

Picture: Astrid Volzke/The West Australian

The ultimate nanna dessert? Traditionally, peaches are used, but at this time of year you can't do better than fresh strawberries.

RECIPE: Trifle
Serves 8

Swiss roll:
5 eggs
60g unsalted butter, melted
150g plain flour
3/4 cup caster sugar
250g strawberry jam, warmed

60g caster sugar
2 eggs
500g milk
40g cornflour
1 tsp vanilla paste
1 cup crushed amaretti biscuits
600ml cream, whipped
1/3 cup brandy or sherry
500g fresh strawberries, hulled and sliced
2 x packets of port wine jelly, set into large shallow dish and cut into 2cm cubes
1/3 cup flaked almonds, toasted

Grease two Swiss roll baking tins with butter and line with paper. Preheat oven to 180C. Beat eggs and sugar in an electric mixer until very thick, about 10 minutes. Sift flour over egg mix and fold in lightly with a large spoon. Pour into tins and bake for 15 minutes or until top of cake feels springy to touch. Turn cakes on to clean tea towels and carefully roll to form log shapes. Allow to cool in towels and then unroll and spread with jam. Re-roll cake and slice at 1cm intervals.

To make the custard, heat the milk to almost boiling in a saucepan. Beat the eggs and sugar together in a large bowl, and then mix in the cornflour. Add a small amount of the hot milk and whisk well until smooth. Gradually incorporate the remaining milk, whisking constantly. Return to the saucepan and whisk over medium heat until thickened and smooth, about 3-5 minutes. Allow to cool.

When ready to assemble trifle, line a deep glass bowl with the Swiss roll slices. Splash cake with half the brandy and then add the strawberries. Cover with the custard and half of the amaretti. Top with another layer of cake, the rest of the brandy and jelly cubes. Place in the refrigerator for at least 4 hours, preferably overnight. When ready to serve, scatter with the remaining biscuits and top with whipped cream. Smooth off the top and decorate with flaked almonds around the edge.

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