My entry for this month's theme: raspberry and chocolate trifle
Posted on 06/10/2012 by epic_cakes
After making that 1UP mushroom cake the other day, I had plenty of cake offcuts left over to play with. Not wanting to just throw them out (and I'd already decided to make trifle for the layer theme) I made this for dessert tonight :)
The layers are: Aeroplane brand Raspberry jelly, torn up pieces of chocolate cake, homemade creme patisserie (see recipe under the cut), more raspberry jelly with fresh raspberries and creme framboise (raspberry liqueur) drizzled over it, and whipped cream with chocolate flakes. I got the creme patisserie recipe from PS Desserts by Philippa Sibley.
225ml thickened cream (whipping cream)
100g caster sugar
60g egg yolks (approximately three)
1 vanilla pod, split and de-seeded if that's your preference
Put the milk, cream, vanilla pod and half the sugar into a saucepan. Bring to the boil then let simmer. (I actually only had about half the cream so I replaced what was missing with more milk, creme framboise and a little vanillin sugar, but I'm going to write down the recipe as it appears in the book).
Combine the cornflour, egg yolks and remaining sugar in a bowl. Whisk until pale and creamy looking.
Remove the vanilla pod. Strain through a fine sieve if you don't want vanilla seeds in it (I used clear vanilla essence this time as the last time I attempted to make creme patisserie I wound up using way way too much vanilla paste and it tasted awful). Otherwise, pour slowly into the egg mixture while whisking it. Continue to whisk for a moment and then transfer back into the saucepan.
Over a medium heat, whisk the mixture continuously until it becomes thick and glossy. Bring it down to a simmer and stir for a further two minutes. (This is necessary to cook the cornflour. Don't worry about the eggs scrambling; the cornflour prevents this).
Continue to whisk as it cools. If not using immediately, press cling wrap to the surface to avoid it getting a skin on top.