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.
Half tsp baking powder
5 tbsp water
125g finely ground poppy seed
125g icing sugar
1 tbsp honey
1 tbsp apricot jam
1 pinch cinnamon
1 tsp lemon zest
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 its pale in color, 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 on 180°C until its light golden brown or passing the toothpick test.
Let it 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 the candied apples.