Ginger, caramel and meringue trifles with whisky sugar crumble
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- Abigail Donnelly
- 6
- Easy
- 20 minutes
- 45 minutes
- Nuy White Muscadel
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
Cooking Instructions
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.
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