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Christmas trifle with Italian meringue

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Christmas trifle with Italian meringue

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Christmas trifle with Italian meringue

By Abigail Donnelly

Serves 10

Difficulty Easy

Prep Time 40 minutes

Ingredients

3 x 80 g packets Woolworths strawberry-flavoured jelly
200 g strawberries, thinly sliced
1 x 550 g Woolworths chocolate sponge cake
4 T rum, sherry or brandy
2 cups cream, whipped
400 g white chocolate, melted
350 g raspberries

For the Italian meringue:

300 g sugar
1⁄3 cup water
4 free-range egg whites

Method

Prepare the jelly according to package instructions and set aside to cool. Pour one of the jellies into the trifle bowl. Place into the fridge to set.
Once set, scatter over the strawberries and chill.
Remove the icing from the sponge cake, slice and place a layer of cake over the strawberries. 4 Pour the rum, sherry or brandy over the cake. Fold the whipped cream into the melted chocolate. Spread half the mixture over the cake and chill for 10 minutes.
Pour the second jelly over the cream and place half the raspberries in the jelly. Return to the fridge to set.
Add another layer of sponge cake, chocolate cream and the final layer of jelly and raspberries. Return to the fridge to set.
To make the Italian meringue, place the sugar and water in a pan over a medium heat and simmer for approximately 10 minutes. To test, drop a small amount into cold water; it should form a soft, pliable ball.
Meanwhile, beat the egg whites until stiff peaks form. Add the sugar syrup in a steady stream, whisking continually until the meringue is firm.
Dollop the Italian meringue over the set trifle and use a blowtorch to brown the edges of the meringue.

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