Go Back

Trifle Wendy Style

Start this the day before and assemble on the day.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 Panetone (sliced and soaked in something yummy-alcoholic that is) Medium size but depends on how bit you want to make your trifle
  • seasonal fruit sliced
  • grated dark chocolate to serve
  • 4 egg yolks
  • 2 tbsp castor sugar
  • 4 tsp cornflour
  • 3 cups milk
  • 1 vanilla bean, seeds scraped
  • 1 quantity of packet jelly whatever flavour you fancy made up the day before in a lamington tin
  • 250 g mascarpone
  • 300 ml cream
  • 2 tbsp icing sugar
  • 4 egg whites
  • 1/3 c castor sugar

Method
 

  1. Beat the egg yolks, sugar and cornflour together until pale and combined. Combine the milk and vanilla seeds in a saucepan and bring to simmer then turn off the heat. Do not allow it to boil over. Pour the milk over the egg mixture, whisking constantly, then return the combined mixture to the saucepan over low heat. Continue whisking for about 10 minutes, until the mixture thickens. Remove from the heat and allow to cool a little then whisk again, cover with cling wrap and refrigerate.
  2. Whip the ingredients together until soft peaks form. Refrigerate
  3. Beat the egg whites until soft peaks form then add the sugar a tablespoon at a time beating each addition until completely dissolved and meringue is smooth and silky.
  4. Assemble all parts on the trifle in front of you including the jelly which should be cut up into cubes. LEAVE THE MERINGUE UNTIL LAST
  5. Start to create irregular layers one on top of the other and in no particular order - just blissful yumminess. End with a layer of custard.
  6. On top of the custard put blobs of meringue and then give them a blast with your blowtorch until lightly toasted. Scatter the chocolate and finish off with some cherries. Voila!