Classic Berry and Custard Trifle Recipe
This epic raspberry trifle with fluffy meringue top will certainly impress all guests this Christmas. This easy trifle is a great make-ahead dessert idea plus it's perfect if your feeding a large...
Keywords
- Christmas trifle recipe
- make-ahead trifle recipe
- classic trifle recipe
- Berry and custard Trifle recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myfoodbook.com.au.
Cooking tools:
- Stand mixer
- Candy thermometer
- Kitchen torch
- Trifle dish
- Cake pan
- Sifter
- Cooling rack
- Whisk
- Mixing bowl
- Saucepan
- Spoon
- Chef's knife
- Cutting board
- Parchment paper
- Plastic wrap
- Airtight container
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Refrigerator
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
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