EPIC RASPBERRY TRIFLE
WITH MERINGUE TOP
by
INGREDIENTS
SPONGE
6 eggs, at room temperature
165g (3/4 cup) caster sugar
150g (1 cup) plain flour
1/2 teaspoon baking powder
70g unsalted butter, melted
3 x 125g punnet raspberries
JELLY
2 tablespoons (28g) powdered gelatine
1 litre blackcurrant and apple juice
300g (2 1/2 cups) frozen raspberries
CUSTARD
500ml (2 cups) thickened cream
1 teaspoon vanilla bean extract
110g (1/2 cup) caster sugar
1 tablespoon cornflour
6 egg yolks, at room temperature
500ml (2 cups) thickened cream, extra
MERINGUE
6 egg whites at room temperature
550g (2 1/2 cups) caster sugar
180ml (3/4 cup) water
1 teaspoon cream of tartar
METHOD
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Preheat oven to 150°C fan forced. Mark a 23cm circle onto a sheet of baking paper. Turn baking paper over and place onto an upturned large greased baking tray (this makes it easier for sliding pavlova off tray once cooked).
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Place egg whites in the bowl of an electric mixture. Whisk on high speed until stiff peaks.
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Gradually add sugar a tablespoon at a time, making sure sugar is dissolved between each addition. Once sugar is added, scrape down sides of bowl if needed. Whisk for a further 6 minutes, or until mixture is thick and glossy.
CUSTARD
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Place cream and vanilla in a small saucepan over medium-high heat until almost boiling.
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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.
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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.
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Place extra cream in the bowl of an electric mixer and whisk to stiff peaks. Add the custard and whisk to combine.
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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
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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.
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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.
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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)
NOTES
Tips:
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If you don’t have a kitchen blowtorch, you can leave the meringue a glossy white, or dust it with crushed freeze-driedraspberries. Or you could scatter with fresh raspberries.
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You can make the sponge up to a day ahead Keep in an airtight container, or a freeze it between two sheets of baking paperfor a couple of days before. You can make the custard up to 2 days ahead, keep in an airtight container in the fridge.
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For a cheat’s trifle, you can use bought sponge and bought vanilla bean custard.