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For the Pastry Cream
  • 1 litre milk
  • 1 vanilla bean
  • 90g cornflour
  • 200g caster sugar
  • 8 egg yolks
  • 300 whipped cream
For the Cake
  • 12 egg yolks
  • 400g caster sugar
  • 100ml milk
  • 1 tsp vanilla essence
  • 225g plain flour
  • 6 egg whites
  • Raspberry jam
To Assemble
  • 1 pkt raspberry jelly, cooled but not set
  • 300-400ml whipped cream
          Vanilla Panna Cotta
  • 500ml Milk
  • 170ml Cream
  • 100g Sugar
  • 1 Vanilla bean
  • 8g Gelatine sheets

For the Pastry Cream
Bring the milk and vanilla bean to the boil. In a large bowl mix together the sugar, egg yolks and cornflour. Pour over the hot milk and then return to the pan. Whisk continuously until thick. Pour into a bowl and cover the surface directly with freezer wrap (this prevents a skin from forming). Set aside and allow to cool ( this can be made the day before) Place pastry cream in a bowl and whisk until smooth. Fold in whipped cream.

For the Cake
Heat the oven to 170°C. Line 3 baking trays 38x25cm with baking paper. Whip the egg yolks, vanilla and 300g sugar until light and fluffy. Fold in the flour and milk. Whip the whites until they form peaks and add the remaining 100g sugar. Fold the whites into the cake batter and then divide batter amongst the 3 trays. Spread evenly and bake for about 8-10mins until lightly golden and it bounces back to the touch. Allow to cool. 

For the Vanilla Panna Cotta
Boil cream and milk with the vanilla bean. Soak the gelatine sheets in cold water. Once hydrated squeeze out excess liquid. Add to the cream and strain. Cool over a water bath until cool.

To Assemble
Turn the cake layers out on your work surface. Cut the cake layers in half lengthways and spread half with a thin layer of raspberry jam. Top with the other half. Repeat with the 2 other cake layers and stack on top of each other. Cut into strips and cut to fit the length of your trifle bowl. Layer around the inside of the bowl. Place a layer on the inside base of the bowl and then add a later of pastry cream 4-5cm thick. Allow to set. Then place a layer of berries, then continue layering with cake cream and berries until you reach the rim of the cake. Then place a row of raspberries around the rim of the cake and then add a layer of whipped cream to cover the top of the berries. Chill. Carefully pour over a layer of cooled raspberry jelly. Chill until set. Carefully pour on the vanilla panna cotta and chill until set. Decorate with white chocolate curls and fresh berries.     
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