Raspberry Meringue Trifle

Cook + prep time: 90 mins

Serves: 14

Ingredients :  

Sponge

• 6 eggs, at room temperature
• 165g (¾ cup) caster sugar
• 150g (1 cup) plain flour
• ½ tsp baking powder
• 70g unsalted butter, melted
• 3 x 125g punnet raspberries

Jelly

• 2 tbsp (28g) powdered gelatine
• 1 litre blackcurrant and apple juice
• 300g (2 ½ cups) frozen raspberries

Custard

• 500ml (2 cups) thickened cream
• 1 tsp vanilla bean extract
• 110g (½ cup) caster sugar
• 1 tbsp cornflour
• 6 egg yolks, at room temperature
• 500ml (2 cups) thickened cream, extra

Meringue

• 6 egg whites at room temperature
• 550g (2 ½ cups) caster sugar
• 180ml (¾ cup) water
• 1 tsp cream of tartar

Method:

Jelly

1. Combine gelatine and 250ml (1 cup) blackcurrant and apple juice in a large bowl and stir to combine. Set aside.
2. Place remaining blackcurrant and apple juice in a medium saucepan and bring to the boil over high heat. Pour over the gelatine mixture and whisk to dissolve. Set aside to cool slightly.
3. Pour into the base of a 26cm trifle dish. Scatter over the frozen raspberries and refrigerate for 45 minutes.

Custard

1. Place cream and vanilla in a small saucepan over medium-high heat until almost boiling.
2. Place egg yolks, sugar and cornflour in a small bowl and whisk to combine. Gradually whisk the hot cream into the egg mixture until combined.
3. Return the cream mixture to the saucepan, reduce heat to low, stirring until well combined and the custard is thick. Remove from the heat, pour into a large bowl, cover with plastic wrap and refrigerate until cold.
4. Place extra cream in the bowl of an electric mixer and whisk to stiff peaks. Add the custard and whisk to combine.
5. Spoon half the custard cream over the set jelly. Top with sponge and fresh raspberries and remaining custard cream. Refrigerate. Next make the meringue.

Meringue

1. Place the water, cream of tartar and half the sugar in a medium saucepan over medium-high heat. Bring to the boil and cook for 6 minutes, or until it reaches 115° on a sugar thermometer.
2. Meanwhile, place the egg whites in the bowl of an electric mixer and whisk on high until stiff peaks form. While the motor is running, add the remaining sugar 1 tablespoon at a time, whisking until glossy. Gradually add the hot syrup in a steady stream while the eggs are whisking and whisk for 8 minutes.
3. Spoon onto the trifle, making swirls with the back of the spoon and, using a kitchen blowtorch, carefully toast until the meringue is golden (see tip).

Recipe courtesy of Australian Eggs