- ⅓ cup (80ml) Cointreau
- 600 mL thickened cream
- 1 tablespoon icing sugar
- 1 tub (900g) double thick vanilla bean custard
- 125 grams fresh raspberries, for serving
- 750 mL Rosé wine
- ⅔ cup (150g) caster sugar
- 1½ tablespoons (6 level teaspoons) gelatine powder
- 250 grams fresh raspberries
- ¾ cup (165g) caster sugar
- 1 cup (150g) self-raising flour
- 1 tablespoon cornflour
- 2 teaspoons soft butter
- ⅓ cup (80ml) boiling water
- 4 eggs
- 1Combine 1 cup (250ml) of the wine and sugar in a medium saucepan. Gradually sprinkle over the gelatine powder, allowing it to become wet before adding more; stir to combine. Place pan over medium heat; stir until gelatine has dissolved. Remove pan from heat and add remaining wine, stir to combine. Transfer wine mixture to a 3 litre glass trifle bowl. Add raspberries. Chill for 2 hours or until set.
- 2Meanwhile, preheat oven to 180°C (160ºC fan-forced). Grease a 20cm x 30cm slice pan; line base and sides with baking paper.
- 3Sift self-raising flour and cornflour together three times. Combine butter and boiling water in a small cup.
- 4Beat eggs in a medium bowl with an electric mixer for about 6 minutes or until thick, pale and tripled in volume. Gradually beat in sugar until dissolved.
- 5Using a large metal spoon or whisk, gradually fold in sifted flours. Pour combined butter and water down the side of the bowl; gently fold through. Spread the mixture into the prepared pan, spread to corners.
- 6Bake for 20-25 minutes or until browned lightly and edge starts to shrink away from sides of the pan. Turn out sponge immediately, top-side up onto baking paper-covered wire rack to cool.
- 7Cut half the sponge into 3cm pieces and place into a medium bowl; sprinkle over the Cointreau (save remaining sponge or freeze for another use).
- 8Beat thickened cream and icing sugar until firm peaks; fold in the custard.
- 9Spoon two-thirds of the custard mixture over the jelly then arrange the Cointreau-soaked sponge on top.
- 10Just before serving, top with remaining custard mixture and raspberries.
Sponge suitable to freeze. Not suitable to microwave.
The Latest from Australian Women's Weekly Food
- What you can cook in your air fryerNov 30, 2021
- Christmas tree shortbreadsNov 30, 2021
- Jam shortbread snowflakesNov 30, 2021
- Lemon chickenNov 30, 2021
- Lemon chicken rissolesNov 30, 2021
- No-bake Mars Bar sliceNov 30, 2021
- White choc-mint candy cane barkNov 30, 2021
- Chocolate and cherry bombe alaskaNov 29, 2021
- Four ways with stuffingNov 29, 2021
- Festive walnut shortbreadNov 29, 2021
- Our best-ever chicken burgerNov 29, 2021
- 20 salad recipes to serve with Christmas lunchNov 29, 2021
- Coconut riceNov 29, 2021