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- 150g frozen raspberries
- 150g frozen cranberries
- 180g egg whites (6 whites)
- 380g sugar
- Pinch salt
- 20g cornflour
- 1 vanilla bean scraped
- 1 litre cream
- 120-150ml condensed milk (to taste)
- 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.