Abigail Donnelly, Author at Woolworths TASTE

Breakfast recipes

The perfect jammy eggs

5 minutes

Brownie recipes

The fudgiest brownies

30 minutes

Braai recipes

Abi’s ultimate braaibroodjies

10 minutes

Apple recipes

Cinnamon, apple and vanilla oat bowl

15 minutes

Bread recipes

Pull-apart caramel bread

25 minutes

Breakfast recipes

Summer fruit and yoghurt bowl

Breakfast recipes

Cocoa hazelnut breakfast bowl

15 minutes

Ginger, caramel and meringue trifles with whisky sugar crumble

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

For the whisky sugar crumble:

150 g Muscovado sugar
½ cup water
½ cup whisky
1 t ground allspice

For the meringue:

200 g sugar
5 T water
3 free-range egg whites
½ t cream of tartar
1 cup cream
3 T caster sugar
½ vanilla pod, seeded
1 x 200 g packet Woolworths home-style ginger biscuits
1 cup Caramel Treat

Method

Preheat the oven to 110°C.
To make the sugar crumble, combine the sugar, water, whisky and allspice, spread out on a sheet of baking paper on a baking tray and bake until dry and crumbly, about 30 minutes.
To make the meringue, combine the sugar and water and boil until it reaches 110°C on a sugar thermometer. Whisk the egg whites until foamy, then add the cream of tartar and beat until soft peaks form. Slowly drizzle the sugar syrup into the egg whites, while whisking, until the mixture is glossy and stiff peaks form.
Combine the cream, caster sugar and vanilla seeds and beat until stiff peaks form.
Crush the ginger biscuits slightly and set aside.
To assemble, divide the ginger biscuits evenly between 6 glasses, spoon over the whipped cream, Caramel Treat and the meringue mixture. Scorch using a blowtorch and crumble over the whisky sugar crumble.

Cook’s note: Blowtorch the meringue before you add the whisky sugar crumble, or you’ll melt it.

Browse more sweet treats here.

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Recipes & Articles by Abigail Donnelly

The perfect jammy eggs

The fudgiest brownies

Abi’s ultimate braaibroodjies

Cinnamon, apple and vanilla oat bowl

Pull-apart caramel bread

1 omelette, 5 ways

Summer fruit and yoghurt bowl

Cocoa hazelnut breakfast bowl

Banana-and-almond muesli bowl

Spicy poached plums with whipped crème fraîche

Beetroot gravadlax wreath with caper gribiche

Ginger, caramel and meringue trifles with whisky sugar crumble

Ginger, caramel and meringue trifles with whisky sugar crumble

Ingredients

Method