For the Britons Christmas or other festive celebrations are not complete without a trifle. My recipe comes up with a flavour combination that combines this classic with the flavours of Eastern European Christmas treats, so it is guaranteed to be the showstopper of the table of any culture.
This recipe has been published in the December 2020 issue of the industry-leading British magazine, the Baking Heaven.
- 2 eggs
- 100g flour
- 100g sugar
- Half tsp baking powder
- 5 tbsp water
- 125g finely ground poppy seed
- 125g icing sugar
- 1 tbsp honey
- 1 tbsp apricot jam
- 50ml milk
- 1 pinch cinnamon
- 1 tsp lemon zest
- vanilla custard
- apple filling
- candied apple or apple chips
- Separate the eggs into two mixing bowls.
- Whip the egg whites to stiff peaks.
- Add the sugar to the yolks, whip until it's pale in colour, then incorporate the flour and baking powder.
- Gently fold in the egg whites.
- Spread the mixture on a lined swiss roll tray and bake it at 180°C until it's light golden brown or passes the toothpick test.
- Let the sponge cool down on a wire rack.
- Mix the milk, honey, and sugar and bring it to the boiling point.
- Add the ground poppy seed and cook it for a minute.
- Remove the pot from the heat and add the cinnamon, apricot jam, and lemon zest, then stir it to get a smooth mixture.
- It needs to be cold when you start filling into the swiss roll. Use a kitchen towel to roll up the sponge easily.
Assembly of the trifle
- Use a trifle bowl or individual glasses for serving.
- Layer the apple filling on the bottom
- Add the sponge roll slices
- Pour vanilla custard on top
- Coronate the dessert with meringues and candied apples.