Fancy trying out this Sweet Freedom trifle recipe out?
Layers of Swiss roll soaked in kirsch, with berries, apricots and vanilla custard and a whipped cream and crunchy flaked almond topping, sweetened only with Sweet Freedom syrups (made 100% from fruit) in place of sugar.
- 400ml Milk
- 200ml Double Cream
- 1 Vanilla Pod
- 3 Medium Free Range Egg Yolks
- 5g Cornflour
- 45g Sweet Freedom Original
- 2 Leaves of Gelatine
- 2 Medium Free Range Eggs
- 75g Sweet Freedom Original
- 75g Self Raising Flour
- 150g No Added Sugar Raspberry Jam
- 275g Frozen Berries, thawed (raspberries, blackberries, cherries, blueberries etc.
- 275g Tinned Apricots, in juice, sliced (drained weight)
- 75ml Kirsch
- 300ml Double Cream
- 30g Flaked Almonds, lightly toasted
You will need a Swiss roll tin measuring 20cm x 30cm (8”x12”)
- First of all make the custard. Pour the milk and cream into a pan, split the vanilla pod lengthways and scrape the seeds out and add to the pan with the split pods.
- Whisk together the eggs yolks, cornflour and Sweet Freedom.
- Cut the gelatine leaves into small pieces and leave to soak in cold water for 10 minutes.
- In the meantime, heat the milk and cream until boiling point then whisk into the egg mixture.
- Return the mixture to the pan, taking out the vanilla pod first, and place back on the heat.
- Cook over a moderate heat until the custard thickens, keep whisking as it cooks.
- Take off the heat then whisk in the drained gelatine until it has all dissolved.
- Leave to cool and then place in the fridge until it just starts to set.
- Whilst the custard is cooling, prepare the Swiss roll.
- Line a Swiss roll tin with non stick baking parchment and preheat the oven to 200C/Fan 180C.
- Whisk together the eggs and Sweet Freedom until they are pale, creamy and very thick.
- Then sieve the flour into the bowl and carefully fold into the egg mixture.
- Pour into the prepared tin and bake in the preheated oven for 8-10 minutes or until the sponge is golden brown and springy to the touch.
- Warm the jam while the Swiss roll is in the oven.
- Take the Swiss roll out of the oven and turn it out onto a piece of non stick baking parchment.
- Spread with the warmed jam and roll up the sponge from the short side, using the baking parchment to guide the roll.
To assemble the trifle:
- Slice the Swiss roll and place the slices on the base of a trifle dish.
- Mix the kirsch with 25ml of juice from the berries and sprinkle over the Swiss roll slices.
- Drain the berries and apricots and place on top of the sponge layer.
- Spoon over the custard and then place in the fridge and leave to set.
- Finally, lightly whip the cream, spread over the custard and scatter with flaked almonds.
- Chill until required.
Gluten Free Version:
- Make a Swiss roll as above but using 25g of rice flour, 50g of ground almonds and ½ Tsp of gluten free baking powder instead of the self raising flour.
Recipe and photo credits- Sweet Freedom