Raspberry trifle torte

PREP + COOK TIME 2 HOURS (+ COOLING & REFRIGERATION) SERVES 10

3 eggs

½ cup (110g) caster sugar

½ cup (75g) cornflour 2 tablespoons custard powder 1 teaspoon cream of tartar ½ teaspoon bicarbonate of soda 85g raspberry jelly crystals

1 cup (250ml) boiling water

1 cup (250ml) cold water

⅓ cup (80ml) sweet sherry 600ml thickened cream 250g fresh raspberries CUSTARD FILLING

¼ cup (35g) cornflour

¼ cup (30g) custard powder ¼ cup (55g) caster sugar 300ml pouring cream

¾ cup (180ml) milk 2 tablespoons sweet sherry 15g butter

1 egg yolk

1 Preheat oven to 180°C/160°C fan. Grease a deep 22cm round cake pan; sprinkle with flour, shake out excess.

2 Beat eggs and sugar in a small bowl with an electric mixer for 5 minutes or until sugar dissolves. Transfer mixture to a large bowl. Fold triple-sifted cornflour, custard powder, cream of tartar and soda into egg mixture. Pour mixture into pan; bake for 25 minutes. Turn sponge immediately onto a wire rack lined with baking paper to cool.

3 Meanwhile, stir jelly and the boiling water in a heatproof jug until dissolved. Stir in the cold water. Rinse two deep 20cm round cake pans with cold water

(do not wipe dry); divide jelly evenly between pans. Refrigerate until the jelly is almost set.

4 Split cold sponge into three layers; sprinkle each cut side with sherry.

Place bottom and middle sponge layer, cut-side down, on top of jelly in pans, pressing down firmly. Refrigerate for 1 hour or until set. Cover the remaining sponge layer with plastic wrap.

5 Make custard filling.

6 Beat cream in a small bowl with electric mixer until soft peaks form; fold ½ cup cream through custard filling. Refrigerate the remaining cream.

7 Line a dinner plate with a 45cm piece of plastic wrap; top with a second piece of plastic wrap in the other direction (you will have a cross). Working quickly, dip the cake pan with the bottom sponge layer in sink of hot water for 1 second or until jelly loosens from side of pan. Place plate on top of pan, then quickly invert sponge and jelly onto plate. Clean and dry cake pan; carefully lift the plastic and cake back into pan. Top with half the custard filling.

8 Dip remaining cake pan in hot water for 1 second. Holding plastic wrap out of the way, invert cake and jelly on top of the custard in other cake pan. Spread jelly with remaining custard filling. Place remaining sponge, cut-side down, on top of custard layer. Cover with plastic wrap; refrigerate for 3 hours or overnight.

9 Remove plastic wrap; place cake stand or serving plate on top of cake pan. Carefully invert torte onto plate; remove plastic wrap. Spread remaining cream over top and side. Serve topped with berries.

CUSTARD FILLING

Combine cornflour, custard powder and sugar in a medium saucepan. Gradually stir in cream and milk; stir over medium heat until mixture boils and thickens. Remove from heat; stir in sherry, butter and egg yolk. Place custard in a medium bowl; cover surface with plastic wrap, cool.