Ingredients
18 oz vanilla swiss rolls with strawberry filling, or prepared sponge cake or any swiss Rolls of your choice, cut into large dice for sponge cake or 1-inch rings for swiss rolls
1¼ lb peaches in syrup, canned and pureed (no need to drain)
½ lb fruit salad, canned and drained
2 cups strawberries, fresh, hulled and sliced thinly
orange juice, from 2 oranges
¼ cup sherry , (3 shots)
4 cups milk
7 tbsp custard powder, (recipe below)
½ cup granulated sugar
¼ cup dry milk powder
¼ cup cornstarch
½ tsp vanilla extract
yellow food coloring drops, if using
2 cups heavy cream, cold
4 oz powdered sugar
2 tsp vanilla extract
orange zests, from 2 oranges
almonds, slivers or flakes, roasted
Preparation
Using a food processor, add your sugar and pulse until very fine.
Add the rest of the ingredients except for food coloring, and process once more until evenly incorporated. At this point, you can add drops of food coloring and process in 10-second bursts until evenly incorporated. Set aside.
Combine all your ingredients in a chilled mixing bowl & beat until stiff.
Transfer into piping bags and set aside.
In another mixing bowl, add orange juice & sherry. Whisk to combine and set aside.
Combine all ingredients in a saucepot and heat over medium-low heat.
Stir for roughly 15 minutes until incorporated and the custard has thickened.
Strain the custard into a mixing bowl and discard any solids. Set aside at room temperature.
Using a glass container of your choice, layer roughly 3 ounces of sponge cake cubes or swiss roll rings.
Pour roughly ¼ cup of pureed peaches.
Layer once more with roughly 3 ounces of cake, then top with 3 tablespoons of drained fruit salad.
Pour 5 tablespoons of orange juice mixture on top of each container.
Set aside in a chilled area and allow the sponge cake to absorb the liquid for at least an hour.
Pour 5 tablespoons of custard on top of each serving then finally, pipe roughly 3 ounces of whipped cream topping on top of each serving.
Place roughly 3 ounces of strawberries per serving on top of the whipped cream.
Then, set aside containers in a chilled area for at least an hour, or until completely chilled.
Garnish roughly with 1¼ tablespoons of almonds per serving and serve. Best served chilled!
