This alcohol-free, sugar-free trifle isn't free-from flavour – and it's perfect for Christmas dessert.
For the Swiss roll:
Melt the butter in a small pan and set aside. Grease and line a tin roughly 30cm x 21cm.
Sift the flour into a mixing bowl from a height (don’t be tempted to skip this step). Add the salt.
Separate the eggs into two medium bowls and add the golden caster sugar and vanilla to the yolks. Whip the whites to soft peaks, then whisk the yolks and sugar until pale and voluminous. Whisk in the butter.
Fold the flour into the yolks, being careful to keep as much air as possible in the mixture, then fold in a little of the whites to loosen the mixture, then fold in the rest.
Tip into the tin and tilt to cover, then lift and drop the tin on to the workspace a couple of times to get rid of any air bubbles. Bake for about 10-12 minutes until golden and springy to the touch.
Meanwhile, cut a piece of greaseproof a little larger than the tin and dust with the extra sugar.
Loosen the sponge around the edges and then invert on to the paper with one of the short sides facing you. Trim the edges with a bread knife to neaten then score a line about 1cm across the side closest to you.
Roll up as tightly as possible, rolling the paper in with it. Leave rolled up tightly until cool, then unwrap and spread with jam and roll back up without the paper.
For the raspberry chia jam:
Pour mixture into a saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat and whisk constantly until thickened, about 3-5 minutes.
For the jelly:
Place the raspberries and 3 cups of apple juice in the bowl of a food processor and process until smooth. Strain the mixture through a fine sieve into a large bowl, gently pushing the mixture through with the back of a spoon. Discard the seeds. Add the icing sugar to the raspberry mixture and stir to combine.
Heat the remaining apple juice in a small saucepan over medium heat. Transfer to a small heatproof bowl. Sprinkle with gelatine and stir with a fork until the gelatine dissolves.
Stir 1 cup of the raspberry mixture into the gelatine mixture so they come to the same temperature. Stir the gelatine mixture into the remaining raspberry mixture. Pour 2 cups into the bottom of the dish and line an 8-inch tray with cling wrap and pour in. Chill in freezer for 2 hours.
For the mascarpone cream:
Use a balloon whisk to whisk egg yolks and sugar together in a medium bowl until light and fluffy. Add 1 tablespoonful of the Frangelico and whisk until smooth. Add the mascarpone and use a metal spoon to gently fold until just combined.
For the crème anglaise:
Combine milk, cream and vanilla bean paste in heavy medium saucepan. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).
Remove from the heat quickly and pour back into the mixing bowl.
Whisk well to cool a little and smooth it out, if you see any lumps then strain through a sieve.
For the jellies:
In a small sauce pan mix coconut water and sprinkle the agar over the top and let sit for 10 minutes.
Bring the mixture to boil on medium heat stirring occasionally. Reduce heat and simmer for a further 5 minutes.
Add in the berries and honey gradually and stir to combine over a low heat, remove from heat before it boils.
Once combined allow to cool slightly then pour into molds and freeze for 30 minutes.
Nutritional analysis per serving (28 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
*This recipe has not been edited or tested by the Bake Off Food Department
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