*  Exported from  MasterCook  *
                              SCOTTISH TRIFLE
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Sponge roll:
    3       lg           Eggs
      1/2   c            Sugar
      1/2   ts           Vanilla
      3/4   c            Flour
      1/2   ts           Baking powder
      1/3   c            Raspberry jam, seedless
    1       tb           Kirsch
      1/4   c            Med-dry sherry
    7       lg           Egg yolks
    1       c            Sugar
    2       c            Milk, scalded & cooled
      1/2   c            Heavy cream, scalded & coole
                         - slightly
    1       t            Vanilla
      1/2   c            Creme fraiche
      1/4   c            Med-dry sherry
    1 1/2   c            Amaretti
      1/4   c            Med-dry sherry
    1       c            Heavy cream, well chilled
    2       tb           Pistachio nuts, shelled and
                         Candied citron or angelica,
                         -ut into bits
                         Raspberry jam, seedless
   In a large bowl with an electric mixer, beat the eggs,
   sugar, and vanilla, until the mixture is thick and
   pale.  Sift the flour and baking powder over the egg
   mixture and fold them into it gently but thoroughly.
   Line the bottom of a 13x9x2-inch baking pan with
   parchment paper, spread the batter in the pan and bake
   in a preheated 400f oven for 8 minutes or until it is
   puffed and golden.  Invert onto a lightly sugared
   kitchen towel.
   In a small saucepan, melt the jam over low heat.  Stir
   in kirsch and spread the surface of the cake with the
   jam mixture.  Starting with a long side and using the
   towel as a guide, roll up the cake, jelly-roll fashion
   and sprinkle it with Sherry.  Wrap the sponge roll
   firmly in the towel. Let it cool and cut int into
   3/4-inch slices.
   In a bowl, set over a saucepan of simmering water,
   beat the yolks and the sugar with an electric mixer
   until the mixture is thick and pale. Remove from heat
   and stir in gradually, milk, cream, and vanilla. Cook
   the custard in the bowl over the simmering water,
   until it registers 170f on a candy thermometer.
   Transfer the custard to a metal bowl and whisk in the
   creme fraiche and Sherry.  Set the bowl in a larger
   bowl of ice water and whisk until custard is cool.
   Chill it, covering surface with plastic wrap, until it
   is cold.
   Assembly:     In the bottom of a 2-1/2-qt. trifle
   bowl, scatter half the amaretti crumbs.  Top them with
   half the sponge roll slices, and top those with the
   remaining amaretti crumbs.  Sprinkle the Sherry over
   the remaining sponge roll slices, line the side of the
   bowl with the slices, and pour in the custard,
   spreading it to let it seep down around the sided and
   bottom. Chill the trifle for at least 2 hours and up
   to 24 hours.
   Just before serving, in a bowl with an electric mixer,
   beat the cream until it is stiff.  Transfer it to a
   pastry bag, fitted with a decorative tip and pipe
   rosettes around the edge and in the center of the
   trifle. Sprinkle pistachios over the trifle and
   garnish the rosettes with the citron and small drops
   of jam.
   a 1989 Gourmet Mag. favorite
                    - - - - - - - - - - - - - - - - - -