Christmas trifle with Italian meringue
| Serves: | 10 |
| Prep Time: | 40 mins |
Ingredients
- 3 packets Strawberry jelly
- 200 g strawberries
- 1 Chocolate sponge cake
- 4 tbsp rum, sherry or brandy
- 2 cups cream, whipped
- 4 slabs white chocolate
- 350 g raspberries
- 300 g sugar
- 1/3 cup water
- 4 free-range egg whites
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Cooking Instructions
- Prepare the jelly according to package instructions and set aside to cool. Pour one of the jellies into the trifle bowl. Place into the fridge to set.
- Once set, scatter over the strawberries and chill.
- Remove the icing from the sponge cake, slice and place a layer of cake over the strawberries.
- Pour the rum, sherry or brandy over the cake.
- Fold the whipped cream into the melted chocolate.
- Spread half the mixture over the cake and chill for 10 minutes.
- Pour the second jelly over the cream and place half the raspberries in the jelly. Return to the fridge to set.
- Add another layer of sponge cake, chocolate cream and the final layer of jelly and raspberries. Return to the fridge to set.
- To make the Italian meringue, place the sugar and water in a pan over a medium heat and simmer for approximately 10 minutes. To test, drop a small amount into cold water; it should form a soft, pliable ball.
- Meanwhile, beat the egg whites until stiff peaks form. Add the sugar syrup in a steady stream, whisking continually until the meringue is firm.
- Dollop the Italian meringue over the set trifle and use a blowtorch to brown the edges of the meringue.
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