The fruit in this trifle can be adjusted to fit your personal taste or whatever your have on hand.
By Amrita Rawat
Author: Amrita Rawat
Recipe Type: Desser
- 3 eggs
- ¾ cup (140 g.) granulated sugar
- ¾ cup (75 g.) all-purpose flour
- ½ tsp. cinnamon
- 2 Tbsp. Dutch cocoa powder
- 2 Tbsp. (30 g.) butter, melted and slightly cooled
- ½ cup sour cream (or crème fraiche)
- ¼ cup brown sugar
- 2 tsp. Marsala wine (or liqueur of your choice)
- 1 pint fresh raspberries, washed and cut
- Preheat the oven to 425 degrees.
- Grease a 13-by-18 jellyroll pan and line the bottom with parchment paper or a Silpat mat.
- With an electric mixer, beat the eggs and sugar on high for 5 minutes, until pale and tripled in volume.
- Sift the flour, cinnamon and cocoa powder into the mixture and fold. Then gently fold in the butter.
- Pour the batter into the jellyroll pan and level it with a spatula (Don’t worry if it’s thin; just make sure the batter is evenly spread to every inch of the pan.).
- Bake 5 to 7 minutes, until the cake springs back when lightly touched. Turn onto a wire rack and allow to cool completely.
- While the cake cools, whisk the sour cream, brown sugar and Marsala wine together until combined. Add more sugar or sour cream to taste.
- Cut the sponge cake into strips. Place some pieces of cake at the bottom of a ramekin or a glass.
- Top the cake with a few raspberries, then spoon the cream on top of the fruit.
- Repeat layering cake, fruit and cream until the ramekin or glass is full.
- Serve within an hour, as the sponge cake will get soggy.