Ingredients

  • 1 tsp veg oil
  • Clingfilm to line the bowl
  • 3 Swiss rolls sliced to 5 mm thick
Mousse:
  • 6 egg whites, whisked to peaks
  • 300ml blackberry sauce
  • 600ml double cream whipped
  • 16 leaves gelatine
  • 500ml custard
  • 200g blackberries
  • 400ml blackcurrant jelly
To serve:
  • Blackberries
  • Holly sprigs

Method

Set the jelly and blackberries in a small Pyrex bowl.

Brush the oil all over the inside of a 3 l glass bowl line with cling film and press in right to the edges.

Cover the inside with Swiss roll slices, covering it completely.

Soak the gelatine in water for 5 minutes.

Warm the custard gently, then beat in the squeezed-out gelatine and then add the blackberry sauce. Warm through until completely dissolved and leave to cool down. Then fold into the cream then fold in the egg whites.

Fill the bottom of the sponge with 1/2 the mousse mix. Pop the jelly on top then spoon over the rest of the mousse mix. Chill in the fridge for 4 hours.

Turn out onto a large platter or cake stand and decorate with blackberries and holly sprigs.

Ingredients

  • 1 tsp veg oil
  • Clingfilm to line the bowl
  • 3 Swiss rolls sliced to 5 mm thick
Mousse:
  • 6 egg whites, whisked to peaks
  • 300ml blackberry sauce
  • 600ml double cream whipped
  • 16 leaves gelatine
  • 500ml custard
  • 200g blackberries
  • 400ml blackcurrant jelly
To serve:
  • Blackberries
  • Holly sprigs

Method

Set the jelly and blackberries in a small Pyrex bowl.

Brush the oil all over the inside of a 3 l glass bowl line with cling film and press in right to the edges.

Cover the inside with Swiss roll slices, covering it completely.

Soak the gelatine in water for 5 minutes.

Warm the custard gently, then beat in the squeezed-out gelatine and then add the blackberry sauce. Warm through until completely dissolved and leave to cool down. Then fold into the cream then fold in the egg whites.

Fill the bottom of the sponge with 1/2 the mousse mix. Pop the jelly on top then spoon over the rest of the mousse mix. Chill in the fridge for 4 hours.

Turn out onto a large platter or cake stand and decorate with blackberries and holly sprigs.