You'll be berry, berry happy to serve this sugar-free yet moreish trifle to your friends and family.
For the roasted cherries:
Pit then roast the cherries at 190°C for 15 minutes on a foil lined roasting pan.
For the Swiss rolls:
Whip 7 egg whites to stiff peaks. Fold in the liquid ingredients, then sift on the 175g. Spread onto a baking paper lined swiss roll pan. Bake at 180°C until cooked – a skewer will come out clean and the cake will spring back when lightly poked. Cool for a minute, while still quite warm roll tightly from both ends into the middle, cut into two rolls, wrap tightly and chill in the freezer for 10 minutes. Gently unroll, just enough to remove the baking paper, paint thickly with the raspberry jam, reroll, rewrap and chill another 15 minutes in the freezer. Cut rolls into 1.5 cm slices.
For the custard:
Heat dates in water then add milk and bring to boil, remove from heat, coarsely blend (do not puree), then strain through a sieve and discard the pulp. There should be roughly about 200g of pulp; less is better.
Whisk in the remaining ingredients then bring to a simmer whisking constantly until the mixture thickens. Transfer to a stand mixer and whip until cool, whip in butter then, providing the custard is cold, fold in whipped cream. Chill until ready to use.
For the fruit jelly:
Dice dates, add berries, grapes and water bring to simmer, break up roughly with a stick blender. Bring back to simmer briefly then remove from the heat. Add port and sherry to taste, then strain through muslin, lined sieves tie the muslin over the fruit in the sieve and weight with small water filled cake tins to speed up the process. Remove 100ml of liquid and add gelatine powder, bloom the gelatin for 5 minutes, then heat in microwave until liquid, whisk into remaining liquid, then pour into large, deep baking trays to set. Retain 100 ml liquid to drench the sponge layers with.
For the jam:
Dice, combine all ingredients. Cook down until thick, then pass through a sieve.
For the stabilised whipped cream:
Bloom gelatine in water heat in microwave for 15 seconds, or until it melts.
Whip the cream, as it begins to thicken, stream in the gelatin mix through a sieve, while continuing to whip, add the agave and the vanilla. Whip until thick.
Line the bottom and side of the trifle bowl with cake slices, paint with sherry, then pile on set jelly, drip unset jelly over the cake, dot the jelly with cherries, cover with a thin layer of custard. Place strawberry halves around the trifle bowl, add a thin layer of custard, dot the custard with roughly chopped strawberries. Press cherries up against the glass between the points of the strawberries then add more custard to cover the strawberries. Cover the custard layer with cake rolls, and press a layer of rolls against the glass around the bowl, brush with more Pedro Ximenez, then some unset jelly over the cakes, pile set jelly onto the cake layer, dot with cherries, place in the freezer to set for 15 minutes.
Nutritional analysis per serving (40 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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