Ingredients

Method

• 1 strawberry-jam filled Swiss roll, sliced
• 2 cups cream, whipped
• Silver sugar balls, to garnish
• White chocolate curls, to garnish
• For the plum jelly
• 12 plums, halved
• 3½ cups cranberry juice
• 60 g sugar
• 4 gelatine leaves
• ½ cup Cointreau liqueur
• For the custard
• 3 free-range eggs, beaten
• 50 g sugar
• A pinch of salt
• 1 t vanilla extract
• 2 cups milk

Method

Ingredients

To make the plum jelly:
To a saucepan over a medium to high heat, add the plums and cranberry juice. Add the sugar and simmer until the plums are tender and cooked.
Soften the gelatine leaves in cool water for 5 minutes. Squeeze out any excess liquid and add to the poached plums, along with the Cointreau.
Pour into a trifle mould and chill until set.

To make the custard:
Pour the eggs into the same pan over a medium heat, then add the remaining ingredients. Stir continuously until the custard begins to thicken. Remove from the heat and cool.

To serve: Top the plum jelly with thick slices of Swiss roll, the vanilla custard and the whipped cream. Garnish with silver sugar balls and white chocolate curls.

Cook’s note: To make the chocolate curls, melt white chocolate onto the back of a baking tray and chill until set. Run the blade of a knife along the melted chocolate to create delicate curls.