Eton Mess Trifle

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For the Raspberry & Cranberry Meringues
  • 150g frozen raspberries
  • 150g frozen cranberries
  • 180g egg whites (6 whites)
  • 380g sugar
  • Pinch salt
  • 20g cornflour
          For the Cream
  • 1 vanilla bean scraped
  • 1 litre cream
  • 120-150ml condensed milk (to taste)
 To Assemble
  • 2-3 punnets raspberries
  • 2 punnets blueberries
  • 2 punnets strawberries

For the Raspberry & Cranberry Meringues
Combine the berries and 80g of sugar & allow to defrost. Puree & strain through a fine sieve & set aside. Whip egg whites with salt until firm, add sugar & whisk until combined, then stir in the cornflour. Fold through a small amount of puree, don’t over mix as this will turn it pink, you are after a swirl effect. Place heaped spoonfuls onto a lined baking tray & place in the oven at 120°C & bake for about 1 hour. Allow to cool.
For the Cream
Whip together the cream, condensed milk and vanilla bean until soft peak.
To Assemble
Crush a layer of meringues into the trifle bowl. Spoon in a layer of cream, then sprinkle over mixed berries. Repeat until you reach the top of the bowl, decorate with berries and dust with icing sugar.