Fancy a trifle to celebrate in style?
- 1 small Madeira cake
- 1 punnet fresh raspberries
- 1 punnet fresh blackberries
- 1 punnet fresh strawberries
- 1 punnet fresh blueberries
- 1 punnet frozen berries
- 20ml port
- 25g sugar
- 2 leaves of gelatine
- 250g white chocolate
- 500g fresh custard
- 2 tsp Nielsen-Massey Vanilla Bean Paste
- 200g Billington’s Golden Caster Sugar
- 50ml water
- 6 egg whites
- Popping candy/ chocolate covered space dust (optional)
Method:
- Begin by slicing the Madeira cake and then using a round cutter, cut discs, placing them in the bottom of a large serving glass bowl.
- Carefully place some fruit on top of the sponge pushing the fruit to the sides so that you can see them through the glass.
- In a saucepan, bring to the boil the port, sugar and frozen berries, whilst soaking the gelatine in cold water in a separate bowl.
- Once the port, sugar and berry mixture has boiled, leave to send through a sieve over a bowl, leaving you with a glossy berry syrup.
- Reheat the syrup gently to melt the gelatine in to.
- Using a spoon, scoop the berry syrup with gelatine into the glass bowl, pouring over the fresh fruit. Place into the fridge to set (for a few hours).
- To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water.
- Gently fold the custard into the melted chocolate adding a teaspoon of Nielsen- Massey Vanilla Bean Paste.
- Spoon the custard over the set jelly and then place in the fridge to set (whilst you make the meringue).
- To make the meringue, begin by whisking the egg whites on a medium to high speed.
- Place the water and sugar in a sauce pan and using a thermometer heat till it reaches 121ºC.
- Carefully add the sugar syrup to the egg whites, in a steady stream, whilst they continue to beat and keep whisking till the sides of the bowl cools.
- Once the meringue has cooled, you should be left with a tight, very glossy meringue
- Take the dessert out of the fridge and sprinkle with the chocolate covered space dust
- Place the meringue into a piping bag with a plain nozzle.
- Pipe bulbs of the glossy meringue on top of the custard/space dust.
- Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.
- Decorate with some of the remaining fresh fruit and enjoy.
