Charlotte Ree’s Trifle with Meringue, Lemon Curd & Marscapone

Ingredients

For the Jelly 

• 2 x 85 g port wine jelly
• 250 g fresh raspberries

 For the meringue rounds 

• 4 large egg whites
• 200g caster sugar
• 1 teaspoon white wine vinegar
• 1 teaspoon cornflour

 For the lemon Curd

• 4 eggs
• 3 egg yolks
• 220g caster sugar
• zest and juice of 3 lemons
• 175g unsalted butter, cubed

For the mascarpone whipped cream 

• 250g mascarpone, at room temperature 
• 50g caster sugar 
• 250 ml thickened cream, at room temperature 
• 1 teaspoon vanilla bean paste

To serve:

• 400g savoiardi biscuits
• 250g fresh raspberries
• Edible gold dust, optional

Instructions

1. Rinse and dry your trifle serving bowl the night before. To create the jelly, pour the contents of two jelly packs into a mixing bowl. 500 mL of boiling water Stir thoroughly to dissolve. Stir in 400 mL of cold water. Fill the trifle basin halfway with the mixture, top with the raspberries, and chill until solid.
2. Make your meringue rounds while your jelly sets. Preheat the oven to 150 degrees Celsius and prepare a baking pan with parchment paper.
3. The egg whites should be whisked until firm peaks form in the bowl of a stand mixer fitted with the whisk attachment. Slowly drizzle in the sugar, one tablespoon at a time, while the motor is running. Continue to beat for another 5 minutes or more, or until the meringue is glossy and firm.
4. Fill a pastry bag halfway with meringue and pipe rounds onto your prepared baking pan. This amount of combination should provide 5 total rounds.
5. Reduce the temperature of the oven to 120°C and bake the rounds for an hour. Allow your rounds to cool fully inside the oven after turning it off.
6. Make your lemon curd while your meringue rounds bake. In a double boiler over boiling water, mix together the eggs, egg yolks, sugar, lemon zest, and juice. Stir for two minutes over medium heat, or until the sugar has dissolved. Cook, stirring periodically, for 30 minutes, or until the liquid has thickened to the consistency of thickened cream.
7. Remove the pan from the heat and let it aside to cool slightly. Cube by cube, add the butter, stirring constantly until it melts. Refrigerate until completely cold in an airtight jar.
8. Make the mascarpone whipped cream the day before by whisking the mascarpone and sugar together in a stand mixer fitted with the whisk attachment until smooth. Add the cream and vanilla extract and beat for 3 minutes, or until firm peaks form.
9. Remove the jelly from the fridge before assembling the trifle. Lemon curd, savoiardi biscuits, cream, lemon curd, savoiardi biscuits, cream, lemon curd, savoiardi biscuits, cream, lemon curd, savoiardi biscuits, cream, lemon curd, savoiardi biscuit Serve immediately with the berries, meringue rounds, and a sprinkle of gold dust, if desired. Refrigerate leftovers for up to 3 days, covered.

Source: Harris Farm Markets

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