Epic Raspberry Trifle with Meringue Top Recipe
Looking for a showstopper dessert? Well look no further with this amazing trifle recipe created by Australian Eggs
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 www.newidea.com.au.
Cooking tools:
- Stand mixer
- Candy thermometer
- Kitchen torch
- Cake pan
- Trifle dish
- Sifter
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Cooling rack
- Refrigerator
- Plastic wrap
- Parchment paper
- Airtight container
- Chef's knife
- Cutting board
Ingredients
- SPONGE
- 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
- CUSTARD
- 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
- MERINGUE
- 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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