1 Bunch of rhubarb stalks, chopped into 3cm pieces
250 gm caster sugar
200 ml orange juice
4 Equagold, gold grade gelatine leaf, softened in cold water for 5 min
(4 gelatine leafs to 500ml of liquid)
7 eggs at room temperature
175 g castor sugar
60 g unsalted butter, melted
170 g plain flour
250 ml milk
1 Equagold, vanilla bean, split lengthways
50 g caster sugar
3 egg yolks
15 g plain flour
Extra to serve
Bonne Maman Strawberry jam
200 ml Soft whipped cream
Romeo and Giulietta, Amaretti biscuits
Equagold coco powder, for dusting
Preheat oven to 190c. Grease and line two 20 cm round sponge cake tins with baking paper.
For sponge, Whisk eggs and sugar in an electric mixer until doubled in volume (3-5 minutes). Sift flour 2 times, using a hand-held whisk carefully and quickly fold in the flour to combine, and then fold in butter trying not to knock too much air out. Pour the mix into the prepared tins. Bake for 25-30 min. Remove from oven and cool in tins for 10 min before turning out onto a wire rack to cool completely.
Reduce oven heat to 170c, Mix sugar, vanilla and orange juice in a bowl. Place rhubarb in medium size baking tray. Pour orange juice mix over the rhubarb and cover tightly with tin foil. Place in oven and cook for 10-12 minutes. The rhubarb should be tender but not mushy. Remove tin foil and allow to cool.
Strain the cooking liquid from the rhubarb, and place into a small saucepan over medium heat. Squeeze excess water from gelatine, add to syrup, and stir to dissolve. Pour into container, cool to room temperature and set in fridge.
Meanwhile, for custard, heat, milk and vanilla seeds in a saucepan, bring to the boil over medium-high heat, remove from heat, and stand to infuse (30 minutes). Whisk yolks and sugar in a bowl to combine, continue whisking while adding flour. Bring milk back to just below boiling, and then pour over yolk mixture, whisking continuously to combine. Pour back into a clean saucepan; bring to the boil stirring continuously over medium heat (4-6 minutes). Reduce the heat and simmer for 5 min. Remove from heat and allow to cool.
To assemble the trifle, spread the sponge with jam, cut into 3-4 cm cubes and place in a large serving bowl Sprinkle with sherry or Campari. Scatter over the rhubarb. Cut the jelly into 2-3 cm cubes and scatter over the cake and rhubarb. Pour over half the custard and place in the fridge for 2 hours to allow the custard to soak through. Top with soft whipped cream crumbled Amaretti biscuits and dusted with coco.