Rory's preserved raspberry Swiss roll with crème anglaise, sherried cream and candied fruit

Ingredients

This gluten free Swiss roll is wonderful and the overall effect here is one of a trifle in terms of flavour, but somewhat more relaxed in terms of presentation.
Preserved Raspberry Swiss Roll see recipe
Crème Anglaise see recipe
Sherried Cream - 500ml softly whipped cream flavoured with 4-8 tablespoons sweet sherry
50g – 100g best quality candied orange and lemon peel, diced
50g candied angelica, cut into fine dice (optional)
50 – 100g candied cherries or cherries in syrup, cut into quarters
50 -100g almonds, skinned and roasted until golden brown

Heavenly Swiss Roll with Homemade Raspberry Jam
Serves 8
5 large free range, organic eggs
130g caster sugar, added in 110g and 20g increments,
read recipe carefully!
50g plain gluten-free flour
1 tablespoon cornflour

Filling
1 jar homemade raspberry jam

Preheat the oven to 180°C/350°F/Gas Mark 4.

Swiss roll tin 37cmx26cm (15 x 10 inch) greased with a little grape-seed oil or melted butter and then the base lined with parchment paper. Brush the paper with oil or butter also.

Place 3 egg yolks and 2 full eggs in a mixing bowl on a stand mixer. Add 110g (4oz) of the sugar to the eggs and beat on high speed with the whisk attachment for 6-8 minutes until the mixture is pale and mousse-like. An electric hand beater also works well for this but takes longer.

Add the sifted flour and cornflour gently, and fold through to combine, keeping the volume as much as possible. Place 2 of the reserved egg whites in the clean bowl of your mixer, add a pinch of salt and beat on high speed until stiff peaks are formed (1 minute). Now fold the remaining 20g (3/4oz) of sugar into the whisked egg whites and beat for 1-2 minutes, using a balloon whisk or an electric hand whisk, until glossy. Fold the egg whites into the egg yolk mousse, gently.

Place the mixture in the prepared tin evenly and bake in the pre-heated oven for approximately 12-15 minutes, until the sponge springs back slightly when touched. Have a large sheet of baking paper covered in icing sugar ready to receive the sponge. Empty the sponge carefully onto the parchment, remove the paper attached to the sponge, carefully lift to a cooling rack. When completely cooled, lay the sponge flat and spread evenly with a layer of jam. Roll up carefully and dust with a little more icing sugar.

Crème Anglaise or Light Vanilla Custard
Crème Anglaise is one the classic dessert sauces. It is flourless, thin custard. The classic version is flavoured with vanilla but many variations exist. Lemon, orange, chocolate and coffee are some of the many other flavours that might be introduced. If possible use a vanilla pod or bean, but natural vanilla extract can also be used. The vanilla pod will give a superior flavour and the sauce will be flecked with the tiny vanilla seeds whose appearance in the sauce add visual interest.
Best quality eggs make an enormous difference to the colour and flavour of the sauce.
The vitally important cooking tip here is that the sauce must not boil at any stage of the cooking. If it boils the sauce will scramble and the silky consistency will be lost.

600ml full fat milk
1 Vanilla pod or 1 teaspoon of vanilla extract
6 free range egg yolks
55g castor sugar

Bring the milk almost to the boil with the vanilla pod. Remove from the heat allowing the vanilla pod to infuse the milk. Beat the egg yolks with the sugar until thick and light. If you are adding vanilla extract, add it in now. Pour in the hot milk gradually, whisking all of the time. Replace in a clean saucepan with the vanilla pod and cook on a low heat for 15-20 minutes, stirring constantly with a flat bottomed wooden spoon. The custard must not boil, so keep a close eye on what is happening in the saucepan and the heat under it as well. Be patient and eventually the custard will thicken slightly, not dramatically though, and just enough to leave a light trail along the back of the wooden spoon when a finger is drawn through it. Remember this sauce is served with a thin consistency and also remember that it thickens a little as it cools. Immediately remove from the heat and pass the custard through a sieve into a clean, cold bowl to cool at room temperature. To maximize the flavour and appearance of the vanilla in the sauce, cut the vanilla pod in half and squeeze the oily looking seeds into the sauce. When whisked this thick black liquid disperses into thousands of tiny little flecks of vanilla. Stir it several times as it cools as even though it may be perfect leaving the saucepan, sometimes it can inexplicably curdle as it cools, but the occasional whisk as it is cooling seems to prevent this from happening.
Once the sauce is cool, it can be covered and stored for a couple of days in the fridge, though it is without doubt best on the day it is made.

Note; sometimes, despite your best efforts, the sauce will scramble slightly. If this happens, use a hand held blender or liquidizer to "buzz" the sauce for just a few seconds. This usually returns the sauce to the required smooth
To assemble the dish bring the Swiss roll, crème anglaise, sherried cream, candied fruits and nuts to the table.
Cut a slice of Swiss roll, about 2cm thick and place on a plate. Spoon over some crème anglaise followed by some sherried cream and finish the plate by sprinkling on a little of the candied fruits and nuts. Proceed as above with the rest of the servings.