Meringue takes the place of the traditional cake making a lighter, fresher-tasting favourite.
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.
COMBINE all ingredients in large saucepan. Cook on medium heat, stirring constantly, until smoothly thickened. Cover with plastic wrap; cool completely.
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.
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.