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The Scots Magazine - - Carina’s Kitchen -

To make the sponge: Pre­heat oven to 180°C, Gas 4 and line two 24cm sand­wich tins with bak­ing parch­ment. Beat eggs in a bowl un­til light and pale. Very slowly beat in the sugar un­til creamy and fluffy. Sieve in flour and fold in very gen­tly with a slot­ted me­tal spoon. Di­vide be­tween the tins. Bake for about 15min un­til the sponge bounces back when touched. Re­move from the oven and cool on a wire rack. To make the cran­berry jelly: Put the gela­tine in cold wa­ter to soften for a few min­utes, then re­move from the wa­ter and squeeze out any ex­cess. Set aside.

Put cran­berry juice and sugar in a pan over a low heat un­til sugar has dis­solved. Don’t let it boil. Re­move from the heat, add gela­tine and leave to cool. Trans­fer to a glass bowl and re­frig­er­ate un­til soft-set. It must be soft enough to pour with help from a spat­ula so you get lovely, even lay­ers. To make the cus­tard: Heat cream and half the sugar in a pan gen­tly un­til it starts to steam. Whisk egg yolks and re­main­ing sugar by hand in a bowl. Slowly add to the warm cream, us­ing a bal­loon whisk to pre­vent lumps. Con­tinue to beat over a very low heat un­til it starts to thicken. Strain through a me­tal sieve into a glass bowl and cool with a sheet of greased grease­proof pa­per on top.

The pears: Peel, slice and core the pears. Heat mulled gin­ger wine, wa­ter and sugar gen­tly in a deep pan un­til sugar dis­solves. Add pears and cin­na­mon stick and sim­mer for 15-20min. Cool in the syrup.

To as­sem­ble the tri­fle: Choose your pret­ti­est in­di­vid­ual glasses, but make sure they fit in the fridge! Place a cir­cle of Gen­ovese sponge in the bot­tom of each. Add a lit­tle pear syrup to moisten. Ar­range pear slices in cen­tre of the sponge. Pour over cran­berry jelly, cover with cling film and re­frig­er­ate un­til set. Re­peat with each glass. When jelly is set, pour on cooled cus­tard, cover again with cling­film and re­turn to the fridge. When cus­tard has set, softly whip the cream and spoon on top. Dec­o­rate with grated choco­late and serve straight away.

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