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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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1. 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).
    

2. Place egg whites in the bowl of an electric mixture. Whisk on high speed until stiff peaks.
    

3. 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
    

4. Place cream and vanilla in a small saucepan over medium-high heat until almost boiling.
    

5.  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.
    

6. 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.
    

7. Place extra cream in the bowl of an electric mixer and whisk to stiff peaks. Add the custard and whisk to combine.
    

8. 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
    

9. 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.
    

10. 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.
     

• 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:
   

• 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.
   

• For a cheat’s trifle, you can use bought sponge and bought vanilla bean custard.