6 to 8
Easy
20 minutes, plus chilling tim
25 minutes
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.
