Berry Trifle

Ingredients

• 2 Eggs
• 50 g sugar
• 1 pinch salt
• 25 g flour
• 25 g cornstarch
• 1 tsp Baking powder
• sugar (for dusting)
• 2 tbsp berry jam
• 250 ml milk
• 2 tbsp vanilla sugar
• 2 egg yolks
• 2 tbsp sugar
• 1 tbsp Cornstarch
• 50 white couverture chocolate
• 150 ml whipping cream
• 400 g mixed berries (blueberries and blackberries)
• 100 g cherries
• 2 tbsp Orange juice
• 1 tbsp powdered sugar
• 20 ml orange liqueur
• 2 tbsp sugar

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Separate the eggs. Beat the yolks with the sugar until pale and creamy. Whisk the whites with salt until stiff peaks form. Mix flour, cornstarch and baking powder together and fold alternately into the egg white mixture. Spread about 6 mm thick onto a parchment-lined tray and bake for about 10 minutes. Remove, place on a sugar-dusted kitchen towel and carefully lift off the paper. Spread jam over the cake and roll it up. Let the roll cool.

3. 3.

   Meanwhile, bring milk with vanilla sugar to a boil in a pot. Beat egg yolks with sugar and cornstarch; pour hot milk in a thin stream into the mixture. Return to the pot, grate chocolate into it and stir until thickened. Pour into a bowl and let cool while stirring occasionally. Whip cream until stiff and fold in until 4 tbsp of whipped cream remain.

4. 4.

   Separate the berries. Wash and pit cherries. Mix them and put about half into a bowl. Combine with orange juice, sugar and liqueur and divide among four glasses. Cut the sponge roll lengthwise into slices and place on top of the berries, pressing against the glass edge. Add the remaining berries (except 4 tbsp) to the cream and fill the glasses. Top with the remaining whipped cream and garnish with leftover berries.

5. 5.

   Caramelize sugar with 1 tbsp water in a pot until golden. Drizzle strands over the berries and serve.