Name: English Trifle
Cook time: 25 min
Yield: 8
Ingredients: 8 eggs in their shell; 6 eggs, separated; 1 cup sugar; 1 1/4 cups all-purpose flour; pinch of salt; 1/4 cup butter, melted; 2 cups milk; 2 teaspoons vanilla bean paste; 6 egg yolks; 6 tablespoons sugar; 1/4 cup corn starch; 1/4 cup butter; 1 1/2 cups whipped cream; 4 cups fresh berries; 2/3 cup berry jam; simple syrup (amount not specified); toasted almonds (for garnish)

Method

20 steps

Warm 8 eggs in their shell.
Break 6 eggs into a mixing bowl and separate 2 eggs.
Add 1 cup sugar to the eggs and whip on high speed until tripled in volume.
Measure out 1 1/4 cups all-purpose flour and sift with a pinch of salt.
On low speed, fold the flour into the egg mixture until no lumps remain.
Melt 1/4 cup butter and fold into the batter.
Pour batter into a sheet pan and bake at 350°F for 25 minutes. Let cool completely.
Heat 2 cups milk with 2 teaspoons vanilla bean paste until bubbles form.
Whisk 6 egg yolks with 6 tablespoons sugar and 1/4 cup corn starch until combined.
Pour hot milk into the egg mixture, then return to stove and cook until thick and glossy, just until bubbles break the surface.
Strain the pastry cream over 1/4 cup butter, stirring until melted.
Cool the pastry cream to room temperature, then cover with plastic and chill.
Whip 1 1/2 cups cream until soft peaks form.
Fold a small amount of whipped cream into the pastry cream to lighten it, saving the rest for topping.
Mix 4 cups of fresh berries with 2/3 cup berry jam.
Cut the cooled sponge cake into three layers using a template.
Brush each cake layer with simple syrup to keep moist.
Layer cake at the bottom of a trifle bowl, then spread pastry cream on top.
Add a layer of berry mixture, then repeat with another cake layer and pastry cream.
Finish with a layer of whipped cream, berries, and toasted almonds.