Classic Berry and Custard Trifle Recipe | myfoodbook

Ingredients

• 6 eggs, at room temperature
• 165g (¾ cup) caster sugar
• 150g (1 cup) plain flour
• ½ teaspoon baking powder
• 70g unsalted butter, melted
• 3 x 125g punnet raspberries
• 2 tablespoons (28g) powdered gelatine
• 1 litre blackcurrant and apple juice
• 300g (2 1/2 cups) frozen raspberries
• 500ml (2 cups) thickened cream
• 1 teaspoon vanilla bean extract
• 110g (½ cup) caster sugar
• 1 tablespoon cornflour
• 6 egg yolks, at room temperature
• 500ml (2 cups) thickened cream, extra
• 6 egg whites at room temperature
• 550g (2 1/2 cups) caster sugar
• 180ml (3/4 cup) water
• 1 teaspoon cream of tartar