We’ve never really been a trifle family, and the few trifles I’d tried before this one were often disappointing – mushy and bland. We decided we wanted to serve a trifle as a dessert option on Christmas day and so, after a bit of experimenting, I developed this vanilla and raspberry trifle with torched meringue topping. I hope you enjoy as much as I do! For the time poor, I have put in some cheats to make it an easier job.
Start this recipe at least the day ahead.
Ingredients (serves 12-14)
2 packets raspberry jelly
1 cup frozen raspberries
3 eggs, separated
1 cup caster sugar
½ cup cold water
1 teaspoon vanilla extract
2 teaspoons baking powder
1 cup plain flour
1 tbsp cornflour
OR use 2 round unfilled sponge cakes (Woolworths brand do the job perfectly)
1 tablespoon vanilla bean paste
1.2L full cream milk
8 egg yolks
4 tablespoons caster sugar
2 tablespoons cornflour
OR approximately 1 litre of pre-bought custard (I like Paul’s Double Thick French Vanilla 900g)
2 egg whites
⅔ cup caster sugar
1 teaspoon vanilla extract
3 punnets of fresh raspberries, to serve
Make the jelly according to packet instructions and pour into a 3L capacity trifle dish. Add frozen raspberries. Put in the fridge to set for at least 6 hours.
To make the sponge cakes, preheat oven to 160°C fan-forced. Grease two 20cm round, shallow tins and line the bases with baking paper.
Use electric beaters to beat the egg yolks, sugar, water, and vanilla for approximately 10 minutes, until very pale and thick. Wash the beaters and then, in a separate bowl, beat the egg whites and baking powder until stiff peaks form. Fold the sifted flours into the yolk mixture and then gently mix in the egg whites.
Divide evenly between the tins and bake for 20 minutes or until springy in the centre and the cake has come away from the sides of the tins. Gently turn cakes onto wire cooling racks and leave to cool entirely. Store in an airtight container until required.
To make the custard, add vanilla bean paste and milk to a large saucepan on a medium-low heat and bring to the boil. Immediately remove it from the heat and leave to cool slightly.
Meanwhile, in a very large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.
Gradually add the warm milk, a tablespoon full at a time, whisking well between each addition. Pour the mixture back into the pan and cook gently on a low heat, whisking continuously, for about 20 minutes or until very thick. Leave to cool at room temperature then refrigerate until required.
To assemble the trifle, cut the sponge cake into squares approximately 6cm x 6cm. Add a layer of sponge cake pieces over the set jelly like so:
Top with half of the custard mixture. Place half of the raspberries, evenly spaced, on top of the custard.
Repeat – add a further layer of sponge cake, the remaining custard and top with raspberries. Refrigerate until required.
Just before serving (or up to 3 hours ahead), make the meringue. Whip the eggwhites with electric beaters until they’re light and fluffy. Add the vanilla and a tablespoon of the sugar and beat until combined. Add the remaining sugar, a spoonful at a time, beating between each addition until the sugar has dissolved. Once all of the sugar has been added you should have glossy white, stiff peaks.
Spoon the meringue mixture onto the top. Use a kitchen blowtorch to lightly toast the meringue. Serve and enjoy!