A new and mouth-watering take on the Australian Christmas day classic, trifle. Pour a glass of Oxford Landing Chardonnay and enjoy!
1 punnet of strawberries
2 packets of store-bought strawberry jelly
Store-bought sponge cake
600ml of thickened cream
1 punnet of mixed berries
6 egg yolks
100g of caster sugar
2 teaspoons of vanilla bean paste
100ml of milk
100ml of thickened cream
4 egg whites
Pinch of salt
1 cup of caster sugar
1 teaspoon of vanilla bean paste
Slice the strawberries and place into the base of a large trifle bowl. Follow packet instructions for the jelly and pour over the strawberries. Allow to set in the refrigerator.
Place the yolks into a medium bowl with the sugar and vanilla and lightly whisk. Place the milk and cream into a medium saucepan and bring just to the boil. Slowly pour the cream mix into the yolk mix, whisking continuously. Pour the mix back into the saucepan and cook over gentle heat until thickened, stirring continuously with a wooden spoon. Pour into a container and place a piece of clingfilm directly onto the custard to prevent a skin forming. Place in the refrigerator.
Preheat oven to 120 C. Line to baking trays with baking paper. Place the egg whites and salt into a stand mixer bowl and whisk on medium speed until soft peaks form. Slowly add the sugar, tablespoon at a time, then whisk until the sugar has dissolved. Add the vanilla and whisk to incorporate. Pipe the meringue on to the baking trays, place into the oven, reducing the temperature to 90 C. Bake for 1.5 hours, turn off the oven and allow the meringues to cool to room temperature, leaving the oven door slightly ajar. Store meringues in an air tight container.
To assemble, tear the sponge into large pieces and place on top of the jelly. Pour over the custard. Whip the cream to soft peaks and spoon over the custard. Decorate the top of the trifle with macarons, meringue and the assorted berries.
(For a quick and easy alternative use store-bought custard and meringues.)