Sponge roll: - slightly
3 lg Eggs 1 ts Vanilla
1/2 c Sugar 1/2 c Creme fraiche
1/2 ts Vanilla 1/4 c Med-dry sherry
3/4 c Flour Assembly:
1/2 ts Baking powder 1 1/2 c Amaretti
1/3 c Raspberry jam, seedless 1/4 c Med-dry sherry
1 tb Kirsch 1 c Heavy cream, well chilled
1/4 c Med-dry sherry Garnish:
Custard: 2 tb Pistachio nuts, shelled and
7 lg Egg yolks -hopped
1 c Sugar Candied citron or angelica,
2 c Milk, scalded & cooled -ut into bits
1/2 c Heavy cream, scalded & coole 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 13x9x2-inch baking pan with parchment paper, spread the batter
in the pan and bake in a preheated 400f 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 170f 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
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