Gooseberry cream vanilla sponge trifle
| Serves: | 4 |
| Cooking Time: | 2 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 310 g Madeira cake, crumbled
- 280 g Castor sugar
- 6 free-range egg whites
- 2 Tbsp icing sugar, plus extra to dust
- 250 g Cape gooseberries
- 250 ml cream, whipped to soft peaks
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Cooking Instructions
- Preheat the grill to maximum. Whip the cream until soft peaks form, then fold in the gooseberries and sift in the icing sugar.
- Alternately layer the crumbled Madeira loaf and spoonfuls of the gooseberry cream into four small glasses.
- Whisk the egg whites until soft peaks form, then slowly whisk in the caster sugar until the mixture is glossy.
- Spoon generous dollops of the meringue mixture onto the top of the dessert and arrange on a baking tray. Pop under the grill for 1 to 2 minutes, or until the meringue peaks are singed.
- Serve immediately with a good dusting of icing sugar.
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