pfoley

Jelly Roll Trifle

Jelly Roll:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
3/4 cup granulated sugar
1/4 cup orange juice
1 teaspoon vanilla

Custard
2/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 cups milk
1/4 cup dry sherry
4 egg yolks
1/4 cup butter (room temperature)
1 tablespoon vanilla

3/4 cup seedless raspberry preserves
1-1/2 pints raspberries (I sweeten my raspberries a little just before
assembly)

1 cup heavy cream
2 tablespoons 10X (confectioners' sugar)
1 teaspoon vanilla
1/2 cup sliced almonds, toasted

Directions:
1.
Preheat oven to 375 degrees. Grease 15-1/2 X 10-1/2 inch jelly-roll pan;
line pan with wax paper; grease paper.

2.
Prepare Jelly Roll:
Combine flour, baking powder, salt in small bowl. Beat eggs in a large bowl
at medium speed until thickened slightly, 2 minutes. Add sugar, a
tablespoon at a time; continue beating until very thick and lemon colored, 5
minutes. Beat in orange juice and vanilla. Beat in flour mixture until
just mixed. Spread evenly in prepared pan.

3.
Bake at 375 degrees for ten minutes or until top of cake springs back when
lightly touched in the center.

4.
Sprinkle large towel with confectioners sugar. When cake is done,
immediately loosen edges. Invert cake onto towel. Starting from short
side, roll up cake with towel, jellyroll fashion, Place cake seam side
down, on rack to cool.

5.
Prepare Custard: Mix sugar, cornstarch and salt in saucepan. Gradually
stir in milk and sherry. Bring to boiling over medium heat, stirring
constantly, until thickened. Boil one minute. Reduce heat to low.

6.
Whisk yolks slightly in a small bowl. Beat in 1/4 cup hot milk mixture.
Slowly pour yolk mixture back into milk mixture in saucepan over low heat,
stirring quickly and constantly to prevent lumping. Heat, stirring until
thickened and coats the spoon.

7,
Remove saucepan from heat. Stir in butter and vanilla. Cover surface with
plastic wrap; refrigerate until well chilled, about one hour.

8.
Unroll cooled cake. Spread with preserves. Roll up cake without towel.
Cut into 1/2 inch thick slices. Line sides of trifle glass bowl with half
the slices. Cut remaining slices into quarters; layer alternately in center
with custard and berries. Cover; refrigerate two hours or overnight.

9
To serve, beat heavy cream, confectioners sugar,and vanilla in a bowl until
soft peaks form. Spoon over top of trifle. Sprinkle with sliced almonds.

Serves 12

chatty cathy

Ahem, think you made a typo.... shouldn't it read "Serves 2"?

Thanks... sounds delish!


--
Cheers
Chatty Cathy

bob terwilliger

<snip>

Thanks for this recipe! My main objection to your "shortcut" recipe was the
use of instant pudding and Cool Whip, both of which taste weird to me.

To reciprocate, I'm mindful of someone posting a request for "Tara Missou."
It got me to thinking about concocting this White Trash version of tiramisu:

Tara Missoula

36 Twinkies
1 quart of strong coffee, cooled
1 jar of maraschino cherries
6 ounces of Hershey bars
2 tubs of Cool Whip
Empty half-gallon carton of milk

Put the Hershey bars into the freezer for 15 minutes, then take them out and
grate them into a bowl.

Cut one side off the carton of milk and lay it on its side with the open
side up. Lay down a foundation of Cool Whip. Dip six Twinkies in the coffee
and lay them side-by-side on the Cool Whip. When that layer is finished,
scatter some maraschino cherries and grated chocolate around. Put on
another layer of Cool Whip. Dip another six Twinkies in the coffee and
proceed as before. Continue layering the Twinkies, cherries, chocolate, and
Cool Whip, finishing with a layer of Cool Whip and a final sprinkle of
chocolate. Cover with plastic wrap and put into the freezer for at least an
hour. Take out of the freezer, pull off the plastic wrap, run the underside
of the carton under hot water briefly, then use a thin-bladed knife to cut
away the milk carton. Put still-frozen dessert onto a serving plate, put the
plastic wrap back on, and put into the refrigerator to thaw for about an
hour.

(Note that the name of this recipe is not meant as a slur on the town in
Montana. They have guns there, and they're eager to use them.)

Bob

pfoley

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The combination of instant prepared vanilla pudding, about approximately one
cup (maybe a little more ) of cool whip and almond flavoring is excellent;
be careful not to add too much almond flavoring though; do it a drop at a
time. You should try it out sometime before you turn your nose up. I often
use it in place of making custard sauce for trifles.
Have you tried this concoction that you invented named Tara Missoula out
yet; wouldn't it fall apart once it thawed?