Name: Raspberry Meringue Trifle
Yield: 8 servings
Ingredients: 4 egg white; 1 cup sugar; 1 tsp vanilla; 4 egg yolk, beaten; ½ cup granulated sugar; ¼ cup all purpose flour; 4 cup Natrel Lactose Free Milk; 1 tsp vanilla; 3 Tbsp orange liqueur, optional; 3 cup fresh thawed raspberries, well-drained; 1 oz bittersweet melted chocolate, optional

YIELDS

8 servings

Meringue takes the place of the traditional cake making a lighter, fresher-tasting favourite.

Ingredients

Meringue

egg white

cup sugar

tsp vanilla

Custard

egg yolk, beaten

cup granulated sugar

cup all purpose flour

cup Natrel Lactose Free Milk

tsp vanilla

Pudding

Tbsp orange liqueur, optional

cup fresh thawed raspberries, well-drained

oz bittersweet melted chocolate, optional

Ingredient Substitution Guide

Directions

Step 1

BEAT egg whites in small mixer bowl until foamy. Gradually add sugar and vanilla, beating to very stiff peaks. Spread meringue thinly on parchment paper or greased aluminum foil. Bake at 250oF (120oC) for 1 3/4 hours. Cool. Break into pieces. Reserve 2/3 cup (150 mL) for top.

Step 2

COMBINE all ingredients in large saucepan. Cook on medium heat, stirring constantly, until smoothly thickened. Cover with plastic wrap; cool completely.

Step 3

COMBINE liqueur and raspberries. In trifle dish, layer 1/2 of custard, 1/2 of meringue and 1/2 of berries. Repeat layers. Sprinkle with reserved meringue. Drizzle with melted chocolate, if desired. Chill until serving.

Step 4

Tips:
Prepare meringue up to 1 week ahead and custard the day before.
Try a combination of berries – blueberries, strawberries and raspberries instead of all raspberries.

Rate Recipe

My rating for Raspberry Meringue Trifle

Raspberry Meringue Trifle