Directions

Raspberry-Filled Jelly Roll

1. Add the buttermilk, orange zest, vanilla and poppy seeds in a small bowl and allow to steep for 15 minutes. Meanwhile, in a large bowl, beat the butter and sugars until light and fluffy. Beat in egg yolks one at a time. Sift together dry ingredients and add to batter alternately with buttermilk. In a separate bowl, beat the egg whites until stiff peaks form. Fold into cake batter. Grease and flour a 12 1/2" by 17 ½” jelly roll pan and line it with parchment paper. Pour cake batter into the prepared pan. Bake at 350 F for 25 to 30 minutes. Cool for 10 minutes and invert the cake onto a rack to cool completely. Split the cake horizontally and place both layers on parchment paper. Spread each half with half of the jam. Using the parchment paper, roll up the cake roll from the long side, wrap in plastic wrap and chill in the refrigerator until ready to use.

Seedless Raspberry Jam

1. In a large pot, combine the sugar and water and bring to a boil. Boil for 1 minute. Add berries and boil for 5 minutes. Remove berries with a slotted spoon to a strainer suspended over a bowl to catch the syrup. Pour the syrup back into the saucepan and cook over medium heat to reduce the syrup to 1 cup. Push the berries through a fine mesh strainer to remove the seeds. Puree the berries in a blender. Add the seedless berries to the syrup and simmer for 10 minutes or until reduced to 2 cups. If the mixture is too thin, stir together the Grand Marnier and cornstarch in a small bowl and dissolve into a slurry. Add slowly to the hot mixture and cook until thickened. Remove from the heat and cool completely.

Orange Vanilla Pastry Cream

1. Pour the milk into a medium saucepan. With a sharp knife, split the vanilla bean in half lengthwise and scrap the seeds into the milk and add the vanilla bean pod. Heat the milk to just under the boiling point (bubbles will form on the surface.) Remove from heat and let steep for 5 minutes. In a large bowl, whisk the egg yolks with the sugar and cornstarch. Pour half of the hot milk mixture into the egg yolks stirring constantly, and then pour the rest of the mixture in, whisking constantly. Pour the contents back into the saucepan and cook over medium heat, stirring constantly, until mixture thickens and bubbles just begin to appear on the surface, about 2 minutes. Immediately strain through a fine sieve into a bowl. Whisk in the butter, Grand Marnier and vanilla. Cover the surface with plastic wrap and chill completely.

Chantilly Cream

1. Pour the heavy cream, Grand Marnier, vanilla paste, and confectioners sugar in a mixer bowl. Using a whisk attachment, whip the heavy cream until stiff peaks form. Spoon into 2 pastry bags with a star tip. Place in the refrigerator until ready to use.

Assembly

1. 2 pints each of fresh raspberries, strawberries, blueberries and blackberries

2. Fresh mint leaves

3. Large trifle bowl, preferably footed

Slice the jelly roll into 1/2” thick slices and set aside. Layer the trifle components in this order, from the bottom up:

1. Place slices of jelly roll across the bottom and one layer up the sides.

2. Tuck raspberries and blackberries into the spaces

3. Pipe whipped cream against the berries to hold in place

4. Sprinkle with a layer of blackberries

5. Pipe a layer of pastry cream

6. Pipe a layer of whipped cream

7. Place more slices of jelly roll over the top and add another layer on the sides

8. Sprinkle with a layer of strawberries and tuck into spaces

9. Pipe whipped cream against the berries to hold in place

10. Pipe a layer of pastry cream

11. Pipe a layer of whipped cream

12. Top with flat slices of jelly roll

13. Pipe a layer of pastry cream

14. Pipe a decorative top with whipped cream

15. Decorate with extra fruit and mint leaves