138 Oven setting: CircoTherm® METHOD To make the sponge preheat oven on CircoTherm® to 160°C. Grease and line 2 x Serves: 8–10 23cm diameter springform cake tins. Whisk eggs and sugar together in a stand Preparation time: 45 minutes mixer until light and fluffy, about 10 minutes. Fold in flour, using a metal spoon. Cooking time: 15 minutes Fold in cooled butter. Divide mixture between pans and spread out with a spatula Level of difficulty: Medium to level the surface. Bake for 12–15 minutes until pale but cooked and springy in the middle. Remove from oven and allow to cool a little, then turn out onto a clean teatowel and allow to cool. INGREDIENTS To make the jelly, heat water, sugar and lemon juice in a medium pan until the SPONGE LAYER sugar is dissolved. Remove from heat and add the raspberries. Set aside to cool. 5 eggs When cooled, strain raspberries through a fine sieve and reserve for making the ¾ cup caster sugar coulis. Soak gelatine leaves in cold water to soften. Add to raspberry liquid and 150g plain flour stir to dissolve. You may need to warm the liquid a little. Pour the jelly into the 60g butter, melted and cooled base of a large trifle bowl, approx. 23cm diameter and place in refrigerator to set. RASPBERRY JELLY LAYER To make the berry coulis, heat sugar and water in a small pan until the sugar is dissolved. Add the reserved raspberries from the jelly. Remove from heat and 500ml water blend with a stick blender until smooth. Set aside. 1 cup caster sugar Juice 1 lemon To make the custard layer, bring milk, cream and vanilla pod to simmering point 500g raspberries in a medium pan. Remove form heat and allow to infuse for 15 minutes. Strain into a bowl, scraping some of the seeds form the vanilla pod. Remove pod, rinse, 6 gelatine leaves dry and store for another use. Whisk egg yolks with sugar and flour, then whisk BERRY COULIS LAYER in warm milk mixture. Strain back into pan and cook over medium heat, stirring 2 cups sugar constantly, until mixture thickens slightly. Set aside to cool. 2 cups water To assemble: Remove trifle bowl from refrigerator. Place a third of the berries on top of the jelly and drizzle over a third of the berry coulis. Top with half of the 6 punnets mixed berries, cleaned custard then place a layer of cake over. Repeat layers. Finish with berries and CUSTARD LAYER coulis. 1 cup milk To make meringue: Whip the egg whites and sugar until they form stiff peaks. 1 cup cream Spoon the meringue over the top of the last layer in the bowl. Run the flame of a 1 vanilla pod, split blow torch over the meringue until it begins to colour. Garnish with some berries. 8 egg yolks ¼ cup caster sugar 1 tbsp plain flour MERINGUE 3 egg whites ½ cup caster sugar THE NEFF AUSTRALIA COOKBOOK DESSERTS